Country Fried Corn

This is a recipe I learned from my grandmother when she was alive. I learned to make it when I was about 10 years old. It was around that time when my grandmother had to have an eye operation. I had to cook for her during the day until my mom and aunt got home. We called it country fried corn. It tastes best when cooked in a cast iron frying pan. That gives it a very good old school flavor. You can use fresh cord or corn in a  can, but it tastes best with fresh corn.  If you do use fresh corn, cut thekernels off the cob and place them in a bowl. For can corn, drain the corn and place it in a bowl.  Sprinkle some flour on the corn and mix it up. For now, just use enough flour to cover the corn with a light glaze. Now, pour the corn into the cast iron pan and add about  ½ cup  to 1 cup of water and begin cooking on medium heat. Now add ¼ cup of flour,  1 teaspoon of pepper, and 1 teaspoon of salt.  You will need to stur this often until most of the water is gone. It is done when its consisency  starts to get sticky. It is great with rolls, mash potatoes, chicken, and cole slaw. This recipe is over 100 years old.  If I remember correctly, my great grandmother taught my grandmother how to make it.  I hope you will try it at your next meal and let me know what you think. What are some of the recipies you grew up with?