Cornbread Sausage Muffin Recipe

by Jillian Leslie on

Cornbread Sausage Mufflin Recipe | CatchMyParty.com

I’m so proud of this cornbread sausage muffin recipe.

If you’re looking for a new spin on a celebratory dinner, like Thanksgiving, I recommend you try these muffins. They’ve got apples, onions, and celery, but the secret ingredient is the ground Italian sausage.

The sausage has a smoky, bold flavor that gives the muffins their depth.

So with the apples adding a touch of sweetness, the onions and celery bringing umami, and the sausage adding a spiced Italian meat, these muffins were so well balanced, and… yummy, I couldn’t stop eating them. In fact, I brought a batch to a picnic yesterday and they were all gone in minutes.

Cornbread Sausage Muffin Recipe

Makes 2 dozen muffins

Ingredients:

  • 1 pound Italian Sausage
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3/4 cup chopped celery (~2 stalks)
  • 2 teaspoons poultry seasoning (SECRET SPICE THAT WORKS GREAT WITH SAUSAGE!)
  • 3 cups cornmeal
  • 2 teaspoons kosher salt
  • 6 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 cup granulated sugar (optional)
  • 2 1/2 cups buttermilk
  • 3 eggs
  • 1/2 cup melted butter (1 stick)
  • 2 peeled and diced tart green apples

Directions:

Preheat oven to 400 F.

Add 1 tablespoon of olive oil to a pan over medium heat, and saute the onions and celery until the onions start to turn translucent – about 5 minutes.

Add 2 teaspoons of poultry seasoning, and stir in the sausage. Cook until brown. Break up any large pieces. Strain and set aside while you make the batter.

Cornbread Sausage Muffin Preparation | CatchMyParty.com

In a large mixing bowl add the cornmeal, salt, baking powder, and baking soda. Optionally, you can add a 1/4 cup of sugar – it depends on your preference for cornbread. Mix until combined.

In a second mixing bowl, add the eggs, buttermilk, and melted butter. Whisk until the eggs are fully incorporated. Add the dry ingredients all at once, and mix. You should have a thick but pourable batter.

Cornbread Sausage Muffin Preparation | CatchMyParty.com

Peel and dice two apples and stir them in along with the sausage, onion, and celery mix.

Cornbread Sausage Muffin Preparation | CatchMyParty.com

Generously butter your muffin tin. The butter will help create a nice brown crust and make the muffins easy to remove. Spoon in the batter, about 3/4 full.

Bake until you start to see some brown around the top edge of the muffin, about 15-18 minutes.

Thanksgiving Cornbread Sausage Muffin Recipe | CatchMyParty.com

I sprinkled on some thyme and chives, and with a pat of butter…. heaven.

Thanksgiving Cornbread Sausage Muffin Recipe | CatchMyParty.com
Thanksgiving Cornbread Sausage Muffin Recipe | CatchMyParty.com
Cornbread Sausage Muffin Recipe | CatchMyParty.com

Cornbread Sausage Muffin Recipe

The sausage has a smoky, bold flavor that gives the muffins their depth. So with the apples adding a touch of sweetness, the onions and celery bringing umami, and the sausage adding a spiced Italian meat, these muffins were so well balanced, and… yummy, I couldn’t stop eating them. In fact, I brought a batch to a picnic yesterday and they were all gone in minutes.
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Appetizer
Cuisine: American
Servings: 12 muffins
Calories: 223kcal

Ingredients

  • 1 pound Italian Sausage
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • ¾ cup chopped celery ~2 stalks
  • 2 teaspoons poultry seasoning SECRET SPICE THAT WORKS GREAT WITH SAUSAGE!
  • 3 cups cornmeal
  • 2 teaspoons kosher salt
  • 6 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¼ cup granulated sugar optional
  • 2 ½ cups buttermilk
  • 3 eggs
  • ½ cup melted butter 1 stick
  • 2 peeled and diced tart green apples

Instructions

  • Preheat oven to 400 F.
  • Add 1 tablespoon of olive oil to a pan over medium heat, and saute the onions and celery until the onions start to turn translucent – about 5 minutes.
  • Add 2 teaspoons of poultry seasoning, and stir in the sausage. Cook until brown. Break up any large pieces. Strain and set aside while you make the batter.
  • In a large mixing bowl add the cornmeal, salt, baking powder, and baking soda. Optionally, you can add a 1/4 cup of sugar – it depends on your preference for cornbread. Mix until combined.
  • In a second mixing bowl, add the eggs, buttermilk, and melted butter. Whisk until the eggs are fully incorporated. Add the dry ingredients all at once, and mix. You should have a thick but pourable batter.
  • Peel and dice two apples and stir them in along with the sausage, onion, and celery mix.
  • Generously butter your muffin tin. The butter will help create a nice brown crust and make the muffins easy to remove. Spoon in the batter, about 3/4 full.
  • Bake until you start to see some brown around the top edge of the muffin, about 15-18 minutes.

Notes

I sprinkled on some thyme and chives, and with a pat of butter…. heaven.

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 21.7g | Protein: 10.2g | Fat: 12.9g | Saturated Fat: 6g | Polyunsaturated Fat: 6.9g | Cholesterol: 67mg | Sodium: 326mg | Fiber: 1.3g | Sugar: 2g
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