The Country Cook

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Cornbread Sausage Bites

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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
 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.

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Cornbread Sausage Bites
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
 
Servings: 24
Author: The Country Cook
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
  1. Preheat oven to 425f degrees.
  2. Spray a mini muffin pan with nonstick cooking spray.
  3. Slice up sausages into 1-inch thick slices.
  4. Combine cornbread mix with milk and egg.
  5. Stir in cheese.
  6. Scoop up filling and begin filling muffin tin.
  7. Place sausage slices on top of cornbread batter.
  8. Bake for about 7-9 minutes (until golden brown)
Recipe Notes

Serve warm. I served these with BBQ sauce and Honey Mustard. I actually liked the combination of the two sauces together.

This is a sponsored post. I am a proud ambassador for Martha White and all opinions are my own.

 

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Comments

  16. My husband and I both enjoy corn bread or muffins with our chili. We break it up and put it on top of the chili and maybe mush it up a bit more. I would really like to win some mixes. Thanks.

    Reply

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