My son loves mini cornbread muffins (made with the Sweet Yellow Muffin Mix with sliced hot dogs in them. So I figured, why not a grown up version with jalapeño sausage and Mexican cornbread?
And instead of ketchup & mustard as the dips, we could use BBQ sauce and honey mustard. They turned out AMAZING. I ate about 5 all by myself. And surprisingly, these were not all that spicy. You could certainly kick the spice up by using a Pepper Jack cheese instead of sharp cheddar.
Ingredients:
1 package jalapeño & cheddar fully-cooked sausage
1 (6 oz.) packet Martha White Mexican Cornbread Muffin Mix*
2/3 cup milk
1 large Eggland’s Best egg, beaten
1 cup shredded Sharp Cheddar cheese
1 package jalapeño & cheddar fully-cooked sausage
1 (6 oz.) packet Martha White Mexican Cornbread Muffin Mix*
2/3 cup milk
1 large Eggland’s Best egg, beaten
1 cup shredded Sharp Cheddar cheese
Directions:
Preheat oven to 425f degrees. Spray a mini muffin pan with nonstick cooking spray (note: this recipe makes 24 mini muffins.) Slice up sausages into 1-inch thick slices.
Combine cornbread mix with milk and egg.
Stir in cheese.
Scoop up filling and begin filling muffin tin. I love these spring-loaded scoops. I have three different sizes of them and they make things like this SO easy. This one is a tablespoon size. I also have a 1/4 cup and 1/2 cup sizes. If there is one kitchen utensil you should own – it’s these!
Place sausage slices on top of cornbread batter.
Bake for about 7-9 minutes (until golden brown)
Serve warm.
I served these with BBQ sauce and Honey Mustard. I actually liked the combination of the two sauces together. So good!
*Cook’s Notes: You can use two packets of the cornbread mix (just double the milk and egg amounts). For this recipe, you’ll only use about 3 sausages from this pack. If you double the recipe, the one pack of sausages will be enough for the doubled recipe.
Cornbread Sausage Bites
Print Pin RatePrep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 24
Ingredients
- 1 package jalapeño & cheddar fully-cooked sausage
- 1 oz packet Martha White Mexican Cornbread Muffin Mix 6 .
- 2/3 cup milk
- 1 large Eggland's Best egg beaten
- 1 cup shredded Sharp Cheddar cheese
Instructions
- Preheat oven to 425f degrees.
- Spray a mini muffin pan with nonstick cooking spray.
- Slice up sausages into 1-inch thick slices.
- Combine cornbread mix with milk and egg.
- Stir in cheese.
- Scoop up filling and begin filling muffin tin.
- Place sausage slices on top of cornbread batter.
- Bake for about 7-9 minutes (until golden brown)
Notes
Serve warm. I served these with BBQ sauce and Honey Mustard. I actually liked the combination of the two sauces together.
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This is a sponsored post. I am a proud ambassador for Martha White and all opinions are my own.
Alicia says
September 21, 2015 at 7:42 pmI haven't tried them yet but I think the buttermilk would work for me since I can't have the spices in the Mexican flavor.
D Johnson says
September 21, 2015 at 11:53 pmI love the buttermilk ones!
Susan Broughton says
September 22, 2015 at 3:02 amSweet Yellow cornbread mix is my favorite one of theirs
1froglegs says
September 22, 2015 at 9:41 pmMy favorite is the mexican style. We always add whole kernel corn to it.
Kristen says
September 23, 2015 at 3:42 amI'd probably like Sweet Yellow best.
Anonymous says
September 24, 2015 at 1:53 amBrownie
I love any cornbread! My favorite is sweet yellow. I love Martha White brands.
Vera Khule says
September 24, 2015 at 11:48 amButtermilk cornbread for me!
Vunda Vall says
September 24, 2015 at 11:59 ami would love the buttermilk
Colleen says
September 25, 2015 at 9:56 amCongratulations to Steph on the win