Introduction
These sausage cornbread muffins are a more savory twist on traditional cornbread muffins. The addition of sausage makes them extra hearty and more flavorful.
The batter also soaks up the fat from the sausage, which keeps the muffins from being too dry.
After the oven
Ground Sausage: Spicy or Mild
For these muffins, you can use either spicy or mild sausage. The pictured muffins were made with mild sausage, and have no real spice factor. If you’re wanting something extra spicy, you can add some black pepper on top of using spicy sausage.
Before the oven
Baking Soda: For Flavor, Not Rising
The recipe calls for a somewhat large amount of baking soda. Normally when baking something like this, it would be here to help the muffins rise and puff up. However, it’s mostly for flavor here.
If you’ve ever brushed your teeth with baking soda, you’ll know it has a strong, savory flavor, which is exactly what we want. The muffins may still rise a bit, but that’s more of an unimportant side effect.
What to Serve With Sausage Cornbread Muffins
I think the best thing for these would be a generous helping of gravy. For something more reasonable, a side of brussels sprouts would be nice as well. While it wouldn’t make these more substantial, a drizzle of honey would be a great addition.
Since the muffins are meant to be slightly dry, you’ll probably want some coffee or tea to drink. Water or a glass of milk would also work, or even buttermilk, if you’re into that.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making these sausage cornbread muffins. If you like this recipe, consider following me on WordPress or Pinterest.
For another great recipe featuring sausage, check out my sausage breakfast fritters.
Ingredients
1 cup cornmeal, 174 grams
1/4 cup flour, 30 grams
2 tsps sugar, 8 grams
1 tsp kosher salt, 6 grams
1/2 tsp baking soda, 3 grams
1/2 lb ground breakfast sausage, crumbled, 227 grams
6 oz whole milk, 170 grams
Makes about 8 muffins
Preparation
Add the cornmeal, flour, sugar, salt and baking soda to a bowl and mix well. Add the milk and most* of the sausage and mix until just combined.
Portion batter into greased medium muffin cups, filling about 3/4 of the way full**. Top each muffin with a bit of the leftover ground sausage.
Bake at 400 f (204 c) for 15-20 minutes or until the the cornbread is lightly browned and the sausage is cooked through.
Notes
* I recommend topping the muffins with a bit of sausage. If you can’t be bothered with that, you can add it all in now.
** These really shouldn’t rise much, if at all, but there’s no real benefit in filling them more.
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