Christmas Cornbread Muffins
Nb persons: 0
Yield: about 1 1/2 dozen 4" muffins
Preparation time:
Total time:
Source: Christmas Gifts of Good Taste, 1991
| 1/2 lb. | mild pork sausage |
| 3/4 c. | cornmeal |
| 1/4 c. | flour |
| 1 Tb. | baking powder |
| 1 tsp. | salt |
| 2 | eggs |
| 1 c. | sour cream |
| 3/4 c. | butter, softened |
| 1 tsp. | hot pepper sauce |
| 1 (10 oz.) pkg. | frozen corn, thawed |
| 1 c. | grated sharp Cheddar cheese |
| 1/2 c. | chopped sweet red bell pepper |
Preheat oven to 375 degrees. In a large skillet, brown sausage over medium-high heat; drain well. In a large bowl, combine next 4 ingredients; beat until smooth. Fold in sausage and remaining ingredients. Spoon batter into greased tree-shaped baking tins, filling tins 2/3 full. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack. Store in an airtight container. Give with instructions for reheating.
To reheat, preheat oven to 350 degrees. Bake on an ungreased baking sheet 8-10 minutes or until heated through.
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