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Sausage and Sweet Corn Muffins Recipe

Recipe by: Chef John

"Bell peppers, fresh corn kernels, Cheddar cheese, and pork sausage make delicious breakfast muffins. These would be great with a runny boiled (or steamed) egg tucked inside!"

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook34 m
Ready In49 m

1Preheat oven to 375 degrees F ( 190 degrees C). Place paper liners in 12 muffin tin cups.
2Heat olive oil in a skillet over medium-high heat. Remove casings from sausages (if not packaged in bulk) and place in skillet. Break the sausage into small pieces with a wooden spoon as it cooks. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool.
3Place flour, corn meal, baking soda, and cayenne pepper in a mixing bowl. Whisk until combined.
4In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.
5Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese.
6Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

Footnotes

Cook's Note:
If you know your sausages are a bit on the salty side, you may not need salt. If not, add a pinch.
In the video, I used spicy Italian sausage, but I think a sweeter, milder sausage (like a breakfast sausage) would work better in this recipe.

Ingredients