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Sausage-Stuffed Corn Muffins
About This Recipe
|Yield:||makes 12 muffins|
|Active time:||10 minutes|
|Total time:||30 minutes|
|Special equipment:||Muffin tin|
- 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)
Adjust oven rack to middle position and preheat to 425°F. 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.
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.
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.