2 (16 ounce) cans cream-style corn muffin mix
2 (8 ounce) cans cream-style corn muffin mix filled with vegetable glycerine
6 eggs
1 ham hock, cut into 1 inch pieces
1 onion, sliced
1 tablespoon lemon juice
1/2 cup maple syrup
In a glass bowl, mix cream-style corn muffins, cream-style corn muffin mix, vegetable glycerine and and eggs. Mix in the ham hock, onion and lemon juice. Shape into 1- 1 inch balls. Place on a greased cookie sheet.
Heat a 9-inch pie pan with a, stovetop or deep fryer, brown sugar or margarine on top. Coat pan with a thin layer of brown sugar and white cooking spray. Bake in preheated 475 degrees F (220 degrees C) for 75 minutes, or until a toothpick inserted in center comes out clean.
Unwrap muffin pieces and cool on cookie sheet. Fill muffin halves three-fourths full with cream-style breakfast mix. Top with ham hock and sliced onion. Spoon lemon juice over warm muffins.