Sausage Stuffed Cornbread Muffins
Tender and creamy mini cornbread muffins stuffed with a sausage mixture and topped with a sour cream sauce.
Servings: 24 mini muffins
Ingredients
Sausage
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 pound spicy sausage
Batter
- butter to grease pan
- 1/2 cup flour
- 1/2 cup fine cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 1 1/2 cups sour cream
- 8 oz frozen corn
Sauce
- 1 cup sour cream
- juice of 1 lemon
- 1 clove garlic grated
- 1 tablespoon dijon mustard
- salt and pepper.
Instructions
- Preheat the oven to 425. Grease a mini muffin tin with butter.
- In a frying pan with a little oil, cook the onion and celery to soften, about 5 minutes. Add in the sausage and cook until browned and cooked through.
- Mix the flour, cornmeal, sugar, baking powder, salt, and baking soda in one bowl.
- Mix the egg, sour cream, and frozen corn in another bowl. Pour the sour cream mixture into the flour mixture and stir well to combine.
- Pour the batter evenly into 24 mini muffin spaces. Add about a tablespoon of sausage to the center of each. Bake about 12-15 minutes until set.
- Meanwhile, stir together the sauce ingredients.
- Remove the muffins from the tin and align on a serving dish. Drizzle the sauce on top. Serve.