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.
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
This is a sponsored post. I am a proud ambassador for Martha White and all opinions are my own.
I 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.
I love the buttermilk ones!
Sweet Yellow cornbread mix is my favorite one of theirs
My favorite is the mexican style. We always add whole kernel corn to it.
I'd probably like Sweet Yellow best.
Brownie
I love any cornbread! My favorite is sweet yellow. I love Martha White brands.
Buttermilk cornbread for me!
i would love the buttermilk
Congratulations to Steph on the win