Sausage Cornbread Muffin Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 25 minutes
Cooking time: 30 minutes
Makes: 12 muffins
Ingredients Needed
For Cornbread Mix
- 100g/3.5oz plain all purpose flour
- 75g/2.6oz cornmeal/polenta
- 65g/2.3oz caster or superfine sugar
- 1 tablespoon baking powder
- 1.5 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
For Rest of Mix
- 300g/10.6oz sausage (I used turkey sausages)
- 2 eggs
- 90g/3oz melted butter
- 1 cup/250ml/8.8oz milk
- 60g/2oz green onions, sliced
- 1/2 medium onion, peeled and diced
- 1 red capsicum bell pepper, de-seeded and diced (around 120g/4oz)
- 150g/5oz corn kernels
- 125g/4oz tasty or cheddar cheese, grated
- 1 large red chilli, diced (optional)
To Glaze
- 75g/2.6oz chilli jam or red pepper jelly
Step-By-Step Instructions
Step 1 PREP - Preheat oven to 220C/440F fan forced or 240C/464F (very high). Line a 12 cup muffin tray with liners.
Step 2 CORNBREAD - Whisk the flour (100g/3.5oz), cornmeal/polenta (75g/2.6oz), sugar (65g/2.3oz), baking powder (1 tablespoon), salt (1.5 teaspoons), smoked paprika (1 teaspoon) and garlic powder (1 teaspoon) together.
Step 3 MIX - Skin the sausages (300g/10.6oz) and add to a bowl and mix with the eggs (2 eggs) until you get a loose mix. Stir in melted butter (90g/3oz) and then milk (1 cup/250ml/8.8oz). Ensure that the sausage is in small pieces. Mix in the green onions (60g/2oz), onion (1/2 medium onion), capsicum (1 red capsicum, around 120g/4oz), corn (150g/5oz), cheese (125g/4oz) and chilli (1 large red chilli, optional) and mix well. Fold in the cornbread mix and stir until just combined.
Step 4 SCOOP & BAKE - Scoop with a large ice cream scoop and fill the liners to the top in a dome shape (the ice cream scoop helps with this). Bake at 220C/440F fan forced or 240C/464F for 5 minutes, then lower heat down to 180C/350F fan forced or 200C/400F conventional and bake for 20 minutes.
Step 5 GLAZE - Remove the tray from the oven and glaze the top of each muffin with chilli jam or red pepper jelly (75g/2.6oz across all 12 muffins). Return to the oven for 3-5 minutes.
Substitution notes:
If you have a 250g/8.8oz box of Jiffy cornbread mix you can swap it for the flour, cornmeal, sugar, baking powder and salt. Just add smoked paprika and garlic powder and whisk in.
Personal Note
I had to send the doggies out of the kitchen when I was making these. I think the smell of me prepping the sausages awoke them from their nap. I can usually tell them to leave by pointing to Mr NQN's office but Teddy is a bit more persitent. Milo is the goodest boy and usually follows direction.
For the past few weeks, Milo has been scratching himself. Dogs often groom themselves so it's hard to know when it is an excessive level but we noticed it was when he would get up in the middle of the night and start nibbling on himself. It would never draw blood but he was just obviously itchy and uncomfortable. We tried medication and that works somewhat, but the second that we stop it comes back again.
So it was time for another vet visit. The vet concluded that every month Milo has to get an allergy shot and that has worked. But I hated the idea of this so I've started him on some marine algae Omega 3 drops and sensitive shampoo and that seems to have held things at bay. It has been 6 weeks and no more itching so I have my fingers crossed that it will hold. But if anyone has any suggestions I'm all ears!
So tell me Dear Reader, do you like cornbread? Would you prefer it in a skillet or as muffins?