Description
These Cornbread Sausage Muffins combine the spicy kick of jalapeño cheddar sausage with the sweet, tender texture of Mexican cornbread muffin mix. Topped with sharp cheddar cheese and baked to golden perfection, they make a quick, savory snack or a delightful appetizer for gatherings.
Ingredients
Sausage
- 1 packet jalapeño and cheddar fully-cooked sausage
Muffin Batter
- 6 ounce packet Martha White Mexican Cornbread Muffin Mix
- 2/3 cup milk
- 1 large egg (beaten)
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it's hot and ready for baking the muffins.
- Prepare Muffin Pan: Spray a mini muffin pan generously with nonstick cooking spray to prevent sticking and make removal easy.
- Slice Sausage: Slice the jalapeño and cheddar fully-cooked sausages into 1-inch thick pieces to fit perfectly atop the muffin batter.
- Mix Batter: In a mixing bowl, combine the 6-ounce packet of Mexican cornbread muffin mix with 2/3 cup milk and 1 beaten large egg. Stir until the batter is just combined.
- Add Cheese: Fold in 1 cup of shredded sharp cheddar cheese into the batter to add a rich, cheesy flavor throughout.
- Fill Muffin Cups: Using a spoon, scoop the cornbread batter into each mini muffin cup, filling them about 2/3 full to allow room for rising.
- Top with Sausage: Place one slice of the prepared sausage on top of the batter in each muffin cup, pressing down lightly to embed.
- Bake: Bake in the preheated oven for 7-9 minutes or until the muffins are golden brown and a toothpick inserted into the cornbread portion comes out clean.
- Cool and Serve: Remove the muffin pan from the oven and let the muffins cool slightly before carefully removing them. Serve warm for the best flavor.
Notes
- Use a mini muffin pan for bite-sized portions perfect for parties or snacks.
- Ensure sausages are fully cooked before slicing; the baking time is just to heat through and brown the cornbread.
- Adjust baking time slightly depending on your oven and muffin pan size.
- For a milder flavor, substitute jalapeño sausage with plain cheddar sausage.
- These muffins can be stored covered in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.
