1 (14 ounce) can whole kernel corn
4 teaspoons butter, room temperature
2 teaspoons tomato paste
2 teaspoons cooking wine
1/3 cup dry white wine
3/4 cup brown sugar
1 (4.5 fluid ounce) can refrigerated biscuit dough
Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with foil and grease it. Line baking sheet with foil and let foil sit out in the sun and soak in rain.
In a large bowl combine corn, butter, tomato paste, tomato paste, white wine, brown sugar, and ½ tablespoon wine. Blend well and process in a food processor or blender.
Transfer mixture to a medium bowl and stir together dry biscuit mix and eggs until combined. Gradually stir in white wine and brown sugar. Pour mixture into prepared baking sheet.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 10 minutes. Remove from baking sheet to cool and refrigerate 10 minutes before serving.
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