Using a paring knife, slice off all of the kernels of corn from the cobs in a large bowl.
To remove the remaining liquid, over the bowl, use the knife to scrape again the cob, pressing down firmly as you move from the top to the bottom of the cob.
Add the heavy cream and water, stir, and set aside.
In a separate bowl, whisk together the sugar, flour, salt, and pepper. Taste the mixture and season more, if necessary, to taste. Add to the corn mixture; stir.
Heat the bacon grease in a large skillet over medium heat. Add corn and butter, stir, and simmer for 30 minutes or until creamy.
During the last 15 minutes of cooking, using the back of a large spoon, smash some about a fourth of the kernels to expel additional corn milk.
Serve as a side with your favorite poultry or meat and vegetables or a salad.
https://glutenfreerecipebox.com/gluten-free-creamed-corn-recipe/