Sausage Stuffed Cornbread Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup all purpose flour
- 3/4 cup cheddar cheese shredded
- 1 1/2 cup buttermilk
- 1 bunch green onions
- 1/2 cup corn meal
- 1 pound breakfast sausage
- 1/2 cup corn flour
- 2 each large eggs lightly beaten
- 1/4 teaspoon salt i like a touch more
- 1 tablespoon granulated sugar for batter
- 1 each corn on the cob still in husk so you can grill it
- 2 tablespoons granulated sugar to sprinkle on top of muffins
- 1 each green jalapeno pepper could use 2 peppers to spicen this up
- 6 teaspoons unstallted butter melt the butter
- Carbohydrate 32.4919579526614 g
- Cholesterol 141.747532060306 mg
- Fat 33.7391463966504 g
- Fiber 1.69533145326027 g
- Protein 17.8078385912063 g
- Saturated Fat 16.1618892581691 g
- Serving Size 1 1 Serving (219g)
- Sodium 608.345460647429 mg
- Sugar 30.7966264994011 g
- Trans Fat 2.77507663596689 g
- Calories 507 calories
Get the oven set to 425 and grill and going. Get the corn going on the grill. Cook off the sausage in a pan being sure to . Finely mince the jalapeno, and slice the green onions in 1/4 long pieces. Mix the flour, corn meal, corn flour, baking powder, baking soda, sugar for the batter, and the salt. In a separate bowl mix the eggs, butter milk, butter, and finely minced jalapeno. Cut the corn off of the cob and added to the wet ingredients. Add the shredded cheddar to the dry ingredients trying to coat the strands of cheese. Fold the wet ingredients into the dry ingredients and mix. Coat the muffin pans with Pam and put the corn muffin batter to 1/3 full. Put the sausage into the middle of the muffin and cover the it with the batter until the cup is over two thirds full. Bake for 15 minutes and check them. Let them set for 5 minutes, place them on a tray, and sprinkle with the sliced green onions. Enjoy!!!
