Cajun Maquechou (Mach Shoe)

• 1/2 c. bacon drippings
• kernels from 6 ears fresh corn or 2 (17 1/2 oz.) cans whole kernel corn, drained
• 1 large onion, chopped
• 2 medium garlic cloves, minced
• 1 large green pepper, chopped
• 2 medium tomatoes, peeled and chopped
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 Tbsp. sugar
• 1/2 tsp. red cayenne pepper
• 1 c. poultry stock or canned chicken broth
• 1 c. milk
• 2 eggs

1. Heat bacon drippings in a heavy skillet over medium heat.
2. Add corn, onion, garlic and green pepper.
3. Cook until onion is thoroughly wilted and transparent, about 10 minutes.
4. Stir often to prevent sticking.
5. Add tomatoes, salt, black pepper, sugar and cayenne; stir until combined.
6. Add stock or broth.
7. Reduce heat. Barely simmer, stirring often, until liquid has almost evaporated, about 30 minutes.
8. The mixture will be thick and mushy.
9. Stir in milk.
10. Cook until reduced by 1/2.
11. Increase heat slightly.

bacon, kernels from, onion, garlic, green pepper, tomatoes, salt, freshly ground black pepper, sugar, red cayenne pepper, poultry stock, milk, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439529 (may not work)