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Sausage Cornbread Muffins

Savory country sausage stuffed inside corn muffins is a wonderful breakfast treat.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Muffins
Cuisine: American
Servings: 12
Author: Angela Roberts


  • 1 pound cooked, drained and crumbled mild country sausage
  • 1 and ½ cups buttermilk
  • 2 tablespoons butter
  • 1 ½ cups cornmeal see cooking notes order here
  • ½ cup all purpose flour see note for gluten free option
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar optional
  • 2 eggs lightly beaten
  • 1 cup shredded cheddar cheese


  • Cook sausage patties in oven according to package instructions.
  • Crumble into small bite sized pieces. Set aside.
  • Preheat oven to 375 degrees F.
  • Melt butter in microwave (20-30 seconds)
  • Mix cornmeal, flour, baking powder, salt, sugar with a whisk until well incorporated.
  • Mix in butter, shredded cheese, reserving 1/3 cup cheese to top muffins.
  • Mix in sausage.
  • Mix eggs with buttermilk and blend into dry mix. (Don’t over mix).
  • Prepare muffin pans with baking spray or oil, or use cupcake liners.
  • Pour into muffin pans.
  • Top with about a teaspoon of cheese.
  • Bake for 15-20 minutes until a tester comes out clean.
  • Cooking Notes: for a more cake-like cornbread, mix 1 cup corn meal to 1 cup flour.


When making these gluten free, I use Bob's Red Mill one to one baking flour.