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Jalapeño Sausage Cornbread Muffins

November 30th, 2013

These little muffins are great for serving at breakfast, or even alongside ribs and coleslaw. A little nugget of sausage, tucked inside, counters the subtly sweet cornbread.

Jalapeno Sausage Cornbread Muffins

Jalapeño Sausage Cornbread Muffins

4 breakfast sausages
1 jalapeño pepper
1 cup all-purpose flour
1 cup cornmeal
2 tbsp sugar
1 tbsp baking powder
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
2 large eggs

Fry the sausages till they are cooked through. Set aside to cool.
Preheat oven to 400 F.
Lightly grease a 12 cup muffin tin.
Combine flour, cornmeal, sugar and baking powder in a large bowl.
Combine cream, oil, honey and eggs in a separate bowl. Make a well in the center of the dry ingredients, then pour wet ingredients into the middle and fold together until just combined and the batter becomes smooth.
Spoon the batter into the muffin tin, dividing evenly into 12.
Cut each sausage into thirds and place a piece into the center of each muffin. Ensure each piece of sausage is covered by batter.
Place a slice of jalapeño on top of each muffin.
Bake for 12 minutes, or until a toothpick inserted into the center comes out clean.

Jalapeno Sausage Cornbread Muffins

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