Sausage and Sweet Corn Muffins Popular Recipes

Are you searching for recipes Sausage and Sweet Corn Muffins, each of our site provides recipes Sausage and Sweet Corn Muffins that a person need Listed below are the dishes Sausage and Sweet Corn Muffins that will you need

Sausage and Sweet Corn Muffins

"Bell peppers, fresh corn kernels, Cheddar cheese, and pork sausage make delicious breakfast muffins. These would be great with a runny boiled (or steamed) egg tucked inside!"

Ingredients :

  • 2 teaspoons olive oil
  • 12 ounces lean breakfast sausage
  • 1/2 cup diced red bell pepper
  • 1 cup all-purpose flour
  • 1 cup corn meal
  • 1/2 teaspoon baking soda
  • 1 pinch cayenne pepper
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup fresh sweet corn kernels
  • 1/2 cup chopped green onions
  • 1/2 cup grated sharp Cheddar cheese, plus more for sprinkling on muffins
  • 1/4 cup melted butter

Instructions :

Prep : 15M Cook : 12M Ready in : 49M
  • Preheat oven to 375 degrees F ( 190 degrees C). Place paper liners in 12 muffin tin cups.
  • Heat olive oil in a skillet over medium-high heat. Remove casings from sausages (if not packaged in bulk) and place in skillet. Break the sausage into small pieces with a wooden spoon as it cooks. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool.
  • Place flour, corn meal, baking soda, and cayenne pepper in a mixing bowl. Whisk until combined.
  • In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.
  • Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese.
  • Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

Notes :

  • If you know your sausages are a bit on the salty side, you may not need salt. If not, add a pinch.
  • In the video, I used spicy Italian sausage, but I think a sweeter, milder sausage (like a breakfast sausage) would work better in this recipe.

Thanks to visiting our blog. May forget to bookmark this site, if our web site provides the best tested recipes.

Comments