Crackling cornbread muffins
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Crackling cornbread muffins
  Cornbread    Muffins  
Last updated 6/12/2012 12:59:17 AM. Recipe ID 22216. Report a problem with this recipe.
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      Title: Crackling cornbread muffins
 Categories: E.
      Yield: 4 Servings
      4 lg Eggs
    3/4 c  Buttermilk
      1 tb Fat from the cracklings
      2 c  Fresh corn, scrapped from
      3    4 corn cobs, 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.
  Yield: 12 muffins

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Recipe ID 22216 (Apr 03, 2005)

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