Cornbread Muffins With Sausage & Cheddar by Miranda Lambert
We are big fans around here of Miranda Lambert. I love that when she’s not traveling she finds time to cook and enjoy time with family. When she published her new cookbook “Y’all Eat Yet?” and sent me a copy, I couldn’t wait to try some of her recipes.
What I love is that she talks about the women before her that inspired her recipes, and how recipes are passed down through generations. As you all know, that’s exactly how much of my recipes are, passed down on note cards in a brown box, or scribbled on a scrap of paper, or just pulled from memory with a pad of this and a dash of that.
This recipe I found in the book for Cornbread Muffins was particularly easy and delicious and so I wanted to share it here. Please enjoy and check out her book if you get a chance!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 24 muffins
Ingredients:
Cooking spray
2 large eggs
⅔ cup whole milk
2 (8.5-oz.) pkgs. corn muffin mix
1 lb. bulk hot pork sausage, cooked and crumbled
1 (15-oz.) can whole kernel corn, drained
1 (4-oz.) can diced green chiles, undrained
8 oz. sharp Cheddar cheese, shredded (about 2 cups)
You will also need:
Muffin pan
Instructions:
Preheat oven to 400° F. Grease 24 muffin cups with cooking spray, or use paper liners.
Whisk together eggs and milk in a large bowl until well combined.
Add muffin mix; stir until just moistened.
Stir in sausage, corn and green chiles.
Gently stir in shredded cheese to combine.
Fill prepared muffin cups two-thirds full (about 1/3 cup each) with mixture.
Bake in preheated oven until light golden-brown and a toothpick inserted into center comes out clean, about 25 minutes.
