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Sausage and Sweet Corn Muffins

Rated as 3.8 out of 5 Stars
57k

"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!"
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Ingredients

49 m servings 223
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat oven to 375 degrees F ( 190 degrees C). Place paper liners in 12 muffin tin cups.
  2. Heat 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.
  3. Place flour, corn meal, baking soda, and cayenne pepper in a mixing bowl. Whisk until combined.
  4. In 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.
  5. Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese.
  6. Bake 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.

Nutrition Facts


Per Serving: 223 calories; 12.9 21.7 10.2 67 326 Full nutrition

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Reviews

Read all reviews 15
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Really delicious! These are going to become standards to have in the fridge for the kids to grab on the way to college every morning -- they are VERY satisfying. We didn't have buttermilk on h...

Most helpful critical review

I made these for a camping trip, as they seemed like the perfect quick, hand-held, all-in-one breakfast. They lacked in flavor and moisture. I shortened the recommended cooking time by 15 min,...

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Really delicious! These are going to become standards to have in the fridge for the kids to grab on the way to college every morning -- they are VERY satisfying. We didn't have buttermilk on h...

This is a great breakfast-to-go for my teen-age boys who seem to be always on the run. A dozen of these muffins is not enough in my house! I followed the recipe exactly. My only problem was ...

I made these for a camping trip, as they seemed like the perfect quick, hand-held, all-in-one breakfast. They lacked in flavor and moisture. I shortened the recommended cooking time by 15 min,...

So yummy! I didn't have cornmeal or enough sausage, so instead I used a 50:50 sausage bacon combo and used grits en lieu of cornmeal. It turned out wonderful and my family loved having somethin...

I made these today and, like all recipes I have tried from Chef John, they were delicious! I used a mixture of red bell pepper and poblano peppers. I also used Tennessee Pride Hot breakfast saus...

I just want to add a comment, I have not made these yet but I plan on it very soon, the one thing everyone seems to complain about is that they stick to the muffin papers. So, when I make them ...

I followed the recipe, using a mild Italian Sausage. I baked these for about 22 minutes in a high end teflon muffin pan. After baking, the muffins were stuck to the liner paper. I had enough le...

These muffins were pretty delicious... but looking at the ingredients, something would be pretty wrong if they weren't. I'm guessing they'll freeze well, so we'll try them out in lunch boxes, t...

Made gluten-free and it was great!