Lima Beans with Smoked Ham Hocks | #SoulFoodSunday | Crockpot Recipes - Welcome back to another #SoulFoodSunday (week 2), home od the Best Crockpot Meals. This is another Slow Cooker recipe to add to your Crock Pot Recipes playlist. Today for the virtual youtube potluck I will be bring Lima Beans with Smoked Ham Hocks served over some rice and some Cornbread Muffins with Corn Tidbits in them compliments of Cooking with Kultral Kreations (link to their muffin video is down below).

We will be doing #SoulFoodSunday for the remainder of the summer, 2019. Enjoy!

Cook Time - High for 4 hours or Low for 7 hours

Ingredients

1 lb. bag Dried Lima Beans
6 cups Chicken Broth
1 tsp minced Garlic (optional)
1 - 3 Smoked Ham Hocks
1 or 2 medium Onions chopped (white or yellow)
1 tsp Salt
1 green Bell Pepper roughly chopped
1 tsp Black Pepper

Soul Food Cooking - https://www.youtube.com/watch?v=CfXNUasadnw&feature=youtu.be&fbclid=IwAR1LfgZ0sJIelhDDERl4IDSrsm1t5ylMdJfMFRsF2RqbYAv8TFFXyatcDLQ

Cooking with Kultral Kreations - https://youtu.be/5KXmEcDCOTw

Cornbread Muffins Recipe

Ingredients
1 c of cornmeal (Aunt Jemima Self Rising Yellow Cornmeal Mix)
1 c of all purpose flour
3/4 c of sweet whole kernel corn- drained
4 tbsp of sugar
3 tbsp of vegetable oil
2 whole eggs
1 1/2 c of whole milk

Instructions
Pre-heat oven to 400 degrees. Grease muffin pan.
In a large bowl, add cornmeal, flour and sugar. Mix together.
Add eggs, oil and milk. Mix well.
Drain liquid from the corn and reserve the kernels.
Add corn to bowl and mix together.
Pour 1/2 c of the mixture into each corn muffin section.
Bake for 20 minutes or until golden brown.

Notes:
Muffins will not be golden brown. Broil for a few seconds if a golden brown color is desired. Makes 12 muffins.


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