1/2 c Bacon drippings
35 oz Can corn; drained
1 lg Onion; chopped
2 cl Garlic; minced
1 lg Green pepper; chopped
2 md Tomatoes; peeled, chopped
1 ts Salt
1/2 ts Black pepper
1 tb Sugar
1/2 ts Cayenne pepper
1 c Chicken broth
1 c Milk
2 Eggs
Heat bacon drippings in a heavy 12" skillet over medium heat. Add
corn, onion, garlic, and bell pepper; cook until onion is
thoroughly wilted and transparent, about 10 minutes. Stir often to
prevent sticking. Add tomatoes, salt, black pepper, sugar, and
cayenne; stir until combined. Add broth. Reduce heat. Barely
simmer, stirring often, until liquid has almost evaporated, about
30 minutes. The mixture will be thick and mushy. Stir in milk; cook
until reduced by 1/2. Increase heat slightly. In a small bowl, beat
eggs until frothy; stirring constantly, add to pan in a slow steady
stream. Cook just to thicken, 3 or 4 minutes. Serve hot.
