Ingredients
1
small onion, cut into 1/2 inch dice
2
1/2 cups canned creamed corn
1/4
tsp freshly grated nutmeg
Freshly ground black pepper; to taste
2
to 3 drops hot red pepper sauce
1/2
cup basic chicken stock or commercial chicken broth
Directions
1.
In a small saucepan, melt the butter over medium heat.
2.
Stir in the onion and cook, stirring, for 5 minutes.
4.
In a small saucepan, heat the bourbon.
5.
Ignite it and let it flame for 1 minute.
6.
Pour the bourbon, still flaming, over the corn mixture.
7.
Stir in the remaining ingredients.
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