Sausage Cornbread Muffins
Savory country sausage stuffed inside corn muffins is a wonderful breakfast treat.
Servings: 12
Ingredients
- 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
Instructions
- 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.
Notes
When making these gluten free, I use Bob's Red Mill one to one baking flour.