Crackling Cornbread Muffins

Recipe Ingredients

4		Eggs (large)
3/4 cup	177ml	Buttermilk
1 tablespoon	15ml	Fat from cracklings
2 cups	125g / 4.4oz	Fresh corn kernels, from 3 to 4 ears - blanched
1 cup	62g / 2.2oz	Flour
1 cup	62g / 2.2oz	Cornmeal
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Salt
1/2 cup	118ml	Cracklings
1/2 cup	118ml	Chow chow sauce
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

Preheat the oven 375 degrees. Grease a 12-cup muffin tin.

In a mixing bowl, whisk the eggs with the buttermilk and crackling fat. Stir in the fresh corn. Stir in the flour, cornmeal, baking powder, and salt. Mix the batter until incorporated. Fold in the cracklings. Pour the batter into the prepared tin.

Bake for about 25 minutes or until golden. Remove from the oven and cool slightly. Slice the muffins in half and place in a shallow bowl. Ladle the stewed peas and ham hock over the muffins. Top with the chow chow. Garnish with parsley.

This recipe yields 12 muffins.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2427 broadcast 12-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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