| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce03 |
12 |
servings |
INGREDIENTS
| 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 |
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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“He who angers you, controls you!”