Sausage and Cheese Cornbread Muffins
Packed with cheddar cheese and Italian sausage, these Sausage and Cheese Cornbread Muffins are a great side dish next to a hot bowl of chili or soup!
Servings: 18 muffins
Calories: 280kcal
Ingredients
- 1 Tbsp olive oil
- 16 oz. ground Italian sausage hot or mild
- 1 red bell pepper seeded and diced
- 1½ cups all-purpose flour
- 1 cup yellow cornmeal
- 2 Tbsp sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp cumin
- ¼ tsp garlic powder
- 1 large egg
- 1 cup buttermilk can substitute whole milk
- ¼ cup unsalted butter melted
- ¼ cup vegetable oil
- 1 15-oz. can cream-style corn
- ¾ cup diced yellow onions
- ½ cup chopped green onions
- 1 cup shredded sharp cheddar cheese divided, I used Cabot Seriously Sharp Cheddar
Instructions
- Preheat oven to 375°F. Line 2 muffin tins with 18 paper liners; spray liners with nonstick cooking spray. Set tins aside. (See note.)
- Add olive oil to a large skillet and place over medium-high heat. Once hot, add sausage and cook, stirring occasionally, for 6-7 minutes.
- Add bell peppers and cook, stirring occasionally, for 2-3 more minutes, or until sausage is fully cooked. Remove skillet from heat and drain any excess grease. Set skillet aside.
- Using a large bowl, add flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, cumin and garlic powder.
- Using a separate mixing bowl, whisk together egg, buttermilk, melted butter, vegetable oil, cream-style corn, yellow onions, green onions, cooked sausage and peppers.
- Pour wet ingredients into the bowl with the dry ingredients; stir until just combined. Fold ¾ cup of cheese into batter and then spoon muffin batter into prepared muffin pans. Sprinkle remaining ¼ cup of cheese on top of muffins.
- Bake for 28-30 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out mostly clean.
Notes
I used larger "tulip-style" muffin liners for this recipe. With this style, you can add a bit more batter.
You can use traditional muffin liners, but you will wind up with more muffins (I'd guess 24 instead of 18) and they will bake in a shorter amount of time.
You can use traditional muffin liners, but you will wind up with more muffins (I'd guess 24 instead of 18) and they will bake in a shorter amount of time.
Nutrition
Calories: 280kcal | Carbohydrates: 22g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 405mg | Potassium: 231mg | Fiber: 2g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 11mg | Calcium: 89mg | Iron: 1mg
