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 - firstname.lastname@example.org 02-15-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 78 (42%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 353.1mg||109 %|
|Sodium 224.2mg||8 %|
|Potassium 159.6mg||4 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 13.5g|
|Protein 12.6g||18 %|
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Calories per serving: 185
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