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Crackling Cornbread Muffins

  • Yield: 12 muffins


  • 4 large eggs
  • 3/4 cup buttermilk
  • 1 tablespoon fat from the cracklings
  • 2 cups fresh corn, scrapped from 3-4 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


  • 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.