Crackling Cornbread Muffins Recipe

Name: Crackling Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 3/4 cup buttermilk; 1 tablespoon fat from the cracklings; 2 cups fresh corn, scrapped from 3 to 4 corn cobs, blanched; 1 cup flour; 1 cup cornmeal; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup cracklings; 1/2 cup chow chow sauce; 1 tablespoon finely chopped parsley

Servings: persons

4 large eggs
3/4 cup buttermilk
1 tablespoon fat from the cracklings
2 cups fresh corn, scrapped from 3 to 4 corn cobs, blanched
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cracklings
1/2 cup chow chow sauce
1 tablespoon finely chopped parsley

1
Preheat the oven 375 degrees.
2
Grease a 12 cup muffin tin.
3
In a mixing bowl, whisk the eggs with the buttermilk and crackling fat.
4
Stir in the fresh corn.
5
Stir in the flour, cornmeal, baking powder, and salt.
6
Mix the batter until incorporated.
7
Fold in the cracklings.
8
Pour the batter into the prepared tin.
9
Bake for about 25 minutes or until golden.
10
Remove from the oven and cool slightly.
11
Slice the muffins in half and place in a shallow bowl.
12
Ladle the stewed peas and ham hock over the muffins.
13
Top with the chow chow.
14
Garnish with parsley.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large eggs, 3/4 cup buttermilk, 1 tablespoon fat from the cracklings, 2 cups fresh corn, scrapped from 3 to 4 corn cobs, blanched, and more.

Yes, Crackling Cornbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crackling Cornbread Muffins

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