Sausage Cornbread Muffins
Savory country sausage stuffed inside corn muffins is a wonderful breakfast treat.
cooked, drained and crumbled mild country sausage
and ½ cups buttermilk
see cooking notes
all purpose flour
see note for gluten free option
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.