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  Lynn's Cajun Corn

1/2 c bacon drippings
35 oz corn, can, drained
1 lg onion, chopped
2 med garlic cloves, minced
1 lg green pepper, chopped
2 med tomatoes, peeled, chopped
 salt & black pepper
1 tbs sugar
1 tbs cayenne pepper
1 c chicken broth, canned
1 c milk
2 eggs

Heat bacon drippings in a heavy 12-inch skillet over medium heat. Add corn, onion, garlic, and bell pepper; cook until onion is thoroughly wilted and transparent, about 10 mins. 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 30mins. 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 Makes 4 to 6 servings

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