Fresh Corn & Sausage Muffins – Twelve Inches Away from Perfection

Posted on
By the way, if you’re from San Francisco, and you know what a “Rebel Inside” is, you could combine this idea, with a runny, steamed egg, and get pretty darn close. I really hope you give this a try. Enjoy!
Ingredients for 12 Sausage & Sweet Corn Muffins:
2 teaspoon olive oil
12 ounces pork sausage (I used Italian, but didn’t think it worked well, so I’d try breakfast sausage, or some other sweeter, milder style)
1/2 cup diced red bell peppers
1 cup fresh sweet corn kernels
1/2 cup chopped green onions
1/2 cup grated sharp cheddar cheese, or more
1 cup all-purpose flour
1 cup corn meal
1/2 teaspoon baking soda
pinch cayenne
2 eggs
1 cup buttermilk
1/4 cup melted butter
* I didn’t add any salt because my sausage were almost too salty, but you may want to add a pinch
– Bake at 375 degrees F. for 25-30 minutes. Serve warm.


Leave a Reply

Your email address will not be published. Required fields are marked *