1/4 cup butter, softened
3 cloves garlic, minced
1/2 teaspoon salt
2 teaspoons black pepper
1/4 cup brown sugar
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1 egg, lightly beaten
1/4 cup vegetable oil
1/2 cup milk
1/2 cup butter, melted
1 1/2 tablespoons white sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a dish or casserole dish. Toss with butter, garlic, salt and pepper; pour over chicken.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is tender. Cool and refrigerate.
Toss corn with remaining butter, garlic, salt, pepper and brown sugar; spoon over chicken.
Return chicken to dish. Sprinkle brown sugar mixture over top of chicken and pour milk over hock.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until chicken is cooked through and juices run clear.