I woke with an urge for corn muffins and, as I got the corn out to thaw, I saw a package of bulk sausage. I pulled it out, too, as there is nothing like having some meat with my veg.
The recipe I was basing my muffins on uses Jiffy Corn Muffin Mix which is a bit sweet for my taste. That’s why I added a little sugar to my usual corn muffin base recipe. Not too much, though, as I’m not a barbarian. Or a Yankee!
As I was using white corn meal, I added in some cheddar cheese to up the yellow color of the finished muffins.
Very yummy and filling. Lots of good corn flavor and rich with the butter, milk and cheese.
Savory Sausage Corn Muffins
½ lb bulk breakfast sausage
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1 cup corn kernels – canned or frozen is fine
1 cup cheddar cheese, grated
¼ cup melted butter
Brown the bulk sausage in a medium skillet over medium heat. Drain on a paper towel and let cool slightly.
Preheat oven to 400ºF. Lightly butter 12 muffin cups.
Whisk together dry ingredients. Whisk the egg into the milk and mix into the dry ingredients. Add in the sausage, corn and cheese and stir until combined. Pour in melted butter and stir well.
Use a 1/3 cup measure to portion out the batter into the muffin cups. Bake at 400 degrees F for 15-20 minutes or until light, golden brown.