Sausage Corn Muffins

Oxmoor House
about 1 1/2 dozen


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2 cups all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 3/4 cups milk
1 egg, beaten
1/2 pound bulk pork sausage


Combine flour, cornmeal, baking powder, sugar, and salt; mix well. Stir in milk and egg just until dry ingredients are moistened. Stir in sausage.

Spoon batter into greased muffin pans, filling two-thirds full. Bake at 425° for 25 minutes or until golden brown.

Created date

February 2010