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Friday, February 11, 2011
Easy Cheesy Sausage Cornbread Muffins
Today, after a record snow at Deer Haven and no way of catching a fast lunch outside my Arkansas igloo, I have decided to just go with it and enjoy myself with a big ole bowl of soup (my choice) and my favorite Easy Cheesy Sausage Cornbread Muffins with a tad of Kickin' Cream Cheese Spread over the top! What's your favorite comfort food during these long cabin fever days of winter?
How to make Easy Cheesy Sausage Cornbread Muffins
Yields: 48 mini muffins in 30 minutes
1 cup yellow cornmeal
1 cup all-purpose flour
1 T baking powder
1 ts salt
1 ts sugar
1 cup buttermilk or milk
1/4 cup butter, melted
1 cup shredded cheddar cheese
1 pound breakfast sausage, crumbled, fried, and drained
Preheat your oven to 400 degrees F. Spray a couple of 24 count mini muffin tins. Mix together the first five ingredients in a medium bowl. Dig out a little hole in the middle of the dry ingredients and pour in the buttermilk, egg, and melted butter. Stir, then add the cheese and sausage and stir a little more. Place by tablespoons full into the sprayed mini tins. Bake for about 20 minutes at 400 degrees. And for the Kickin' CC Spread...whip up 8 ounces softened cream cheese, 2 T honey, and lots of splashes of hot sauce...yum, yum!