Sausage-Stuffed Corn Muffins Recipe Recipe

Name: Sausage-Stuffed Corn Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pounds pork breakfast or sage sausage; 1 tablespoon butter, softened; 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; Pinch of salt; 1/4 cup vegetable oil; I egg, beaten; 1 cup milk; 1 tablespoons finely chopped parsley (optional)

Servings: persons

3/4 pounds pork breakfast or sage sausage
1 tablespoon butter, softened
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
Pinch of salt
1/4 cup vegetable oil
I egg, beaten
1 cup milk
1 tablespoons finely chopped parsley (optional)

1
Adjust oven rack to middle position and preheat to 425u00b0F. Remove casings from sausage if necessary and roll sausage into 12 evenly sized balls. Preheat a skillet over medium heat and cook sausage balls until no longer pink in the center, about 8 minutes. Remove from the pan and reserve.
2
Grease a 12 muffin tin with butter. In a large bowl combine cornmeal, flour, sugar, baking powder, and salt and whisk until all the ingredients are fully incorporated. In a separate bowl whisk together vegetable oil, egg and milk then pour over dry ingredients and mix until there are no longer any lumps, adding optional parsley if desired.
3
Divide half the batter between muffins tins, place a piece of sausage on top then cover with remaining batter. Place in the oven and bake until muffins are puffed and beginning to brown-about 18 minutes. Serve hot or at room temperature.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pounds pork breakfast or sage sausage, 1 tablespoon butter, softened, 1 cup cornmeal, 1 cup all-purpose flour, and more.

Yes, Sausage-Stuffed Corn Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sausage-Stuffed Corn Muffins Recipe

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