Sausage Corn Bread Muffins- Breakfast Ideas

1 8-oz pkg. sausage patties, cooked, cooled and crumbled 3/4 c. yellow cornmeal 1/3 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 c. buttermilk 1 large egg 2 Tbs. unsalted butter, melted 3/4 c. shredded pepperjack cheese (I have used cheddar instead)

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    Default Sausage Corn Bread Muffins


    1 8-oz pkg. sausage patties, cooked, cooled and crumbled
    3/4 c. yellow cornmeal
    1/3 c. all-purpose flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt
    1 c. buttermilk
    1 large egg
    2 Tbs. unsalted butter, melted
    3/4 c. shredded pepperjack cheese (I have used cheddar instead)
    optional: 1 c. frozen corn, thawed


    Preheat oven to 400 degrees. Line 12 muffin pan cups with muffin liners. Combine cornmeal, flour baking powder, soda, and salt in a large bow. Whisk buttermilk, egg and melted butter in medium bowl then whisk into cornmeal mixture until JUST BLENDED. Fold in cheese, sausage and corn. Divide batter into muffin cups. Bake 18-20 minutes until golden and toothpick inserted into center comes out clean. Serve warm.

    Note: May be stored in the refrigerator for up to 3 days or frozen.

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