4 lg Eggs
3/4 c Buttermilk
1 tb Fat from cracklings
2 c Fresh corn kernels; from 3
-to 4 ears, blanched
1 c Flour
1 c Cornmeal
1 tb Baking powder
1 ts Salt
1/2 c Cracklings
1/2 c Chow chow sauce
1 tb Finely-chopped parsley
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.
Yields
12 servings