Cajun Maquechou (pronounced Mock-shoe) a Corn Dish

This is a popular corn dish in Louisiana. No one ever makes it exactly the same. If you don't like something, don't add it.  If you prefer something else, use it instead.  For instance, you don't have to use bacon.  Just use about 1/4 to 1/2 cup of cooking oil to cook the vegetables.  This is one of my favorite recipes to bring to a pot luck dinner or cook out.  Everyone will be asking you for the recipe so you better bring a few printouts.  Then you can tell them where you got the recipe.

Ingredients:

• 1/2 lbs. bacon, chopped
• 2 (17-1/2-oz.) cans whole-kernel corn, drained or 2 lbs frozen corn thawed
• 1 large onion, chopped
• 2 medium garlic cloves, minced
• 1 large green bell pepper, chopped
• 2 medium tomatoes, peeled and chopped or 1 can stewed tomatoes
• 1 tsp salt
• 1/2 teaspoon freshly ground black pepper
• 1 tbsp sugar
• 1/2 tsp red (cayenne) pepper
• 1 cup canned chicken broth
• 1 cup milk
• 2 eggs

Directions:

Cook bacon in a medium to large cooking pot or dutch oven over medium heat.  Do not drain fat.  Add corn, onion, garlic and bell pepper; cook for 10 minutes or until onion is transparent.  Stir often to prevent sticking.  Add tomatoes, salt, black pepper, sugar and cayenne; stir until combined.  Add chicken broth.  Reduce heat to simmer, stirring often, until liquid has almost evaporated, about 30 minutes to 1 hour.  The mixture will begin to thicken.  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 2 to 4 minutes Serve hot.

Makes 6 to 8 servings.