Feeding The Farmer
Sausage Jalapeño Cheddar Cornbread Muffins

These cornbread muffins are so fun and unique, you can enjoy them as a side dish at a backyard barbecue or even eat them for breakfast with some eggs. They bring something different to the table and they’re really hardy and delicious!

Sausage Jalapeño Cheddar Cornbread Muffins

Yield: 12 muffins

Prep time: 15 minutes

Bake time: 18–22 minutes

Ingredients

•1 lb breakfast sausage

•1–2 jalapeños, finely diced (remove seeds for less heat)

•1 cup shredded sharp cheddar cheese

Cornbread batter

•1 cup cornmeal

•1 cup all-purpose flour

•1 tbsp baking powder

•½ tsp salt

•1 tbsp sugar or honey (optional but helps flavor)

•2 eggs

•¾ cup milk or buttermilk

•⅓ cup melted butter or oil

Instructions

1. Preheat oven to 375°F and grease a 12-cup muffin tin or line with muffin liners.

2. Cook the sausage

•Brown the sausage in a skillet over medium heat.

•Break it into small crumbles.

•Drain excess grease and let cool slightly.

Mix dry ingredients

In a bowl combine:

•cornmeal

•flour

•baking powder

•salt

•sugar (if using)

Mix wet ingredients

In another bowl whisk:

•eggs

•milk

•melted butter

Combine

•Pour wet ingredients into dry ingredients and stir until just combined.

•Fold in sausage, diced jalapeños, and cheddar cheese.

Fill muffin tin

•Fill each muffin cup about ¾ full.

•Bake 18–22 minutes, until tops are golden and a toothpick comes out clean.

•Cool slightly and enjoy warm.