Categories: Vegetables, Cajun 
      Yield: 6 servings 
  
  
  1/2 	c	bacon drippings 35	oz corn, can, drained 1 	lg onion, chopped 2 	md 
  garlic cloves, 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, 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