Sausage, Cheddar, and Corn Muffins

I have a thing for breakfast muffins, especially when a pork product is involved. I just had to try these, although I did mess about with the recipe a bit. We are little bit past fresh corn season, even for us.* So I purchased frozen white shoepeg corn – one of my favorite things in the entire frozen world. I think I prefer the shoepeg because it is slightly less sweet. I have modifications to the originally recipe and know I will be making more adjustments to this recipe the next time I make it.**dd_1590

2 teaspoons olive oil
16 ounces hot breakfast sausage
1 cup all-purpose flour
1 cup corn meal
1/2 teaspoon baking soda
2 eggs, room temperature
1 cup buttermilk
1 cup frozen sweet white corn kernels, let thaw while you make batter
1/2 cup grated sharp Cheddar cheese, plus more for sprinkling on muffins
1/4 cup melted butter

Preheat oven to 375 degrees F. Line 12 muffin tin cups with foil liners.

Heat olive oil in a skillet over medium heat and add sausage. Break the sausage into small pieces with a spatula as it cooks. Cook until the sausage is crumbly and cooked through. Remove skillet from heat. Blot up some of the fat with  paper towels leaving about 1 tablespoon. Let mixture cool.

Place flour, corn meal, and baking soda in a mixing bowl. Whisk until combined. In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add corn kernels, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.***

Divide batter among muffin cups. Top with some extra Cheddar cheese.

Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

Adapted from Allrecipies … once again.dd_1591

* We have a huge rural farming community around us, but it is October and I’ll just go with frozen corn and pass on the farming left-overs.

** I was missing a little salt in these muffins. I think next time I’ll add a 1/4 cup of freshly grated Parmesan. I could add salt, but why not make it Parmesan. More cheese and some salty flavor to the mix.

*** I mixed everything up one night and put it in the fridge. Came home the next day and let it sit until room temperature and then baked the muffins and they were great. I am a huge fan of making a recipe to a certain point and then continuing on the next night.  I have to do that since I bake/cook after I get off work.

The original recipe had scallions in it. They might be nice, but I am thinking chives next time would be a great deal better, or maybe even a shallot. Now there’s a thought.

Can you tell I will be making these again pretty soon. One of our students had one and said anytime you add sausage to something, that was a good thing. I completely agree. Any pork is a good thing.

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