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Crackling Cornbread Muffins

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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