I’m so proud of this cornbread sausage muffin recipe.
If you’re looking for a new spin on a celebratory dinner, like Thanksgiving, I recommend you try these muffins. They’ve got apples, onions, and celery, but the secret ingredient is the ground Italian sausage.
The sausage has a smoky, bold flavor that gives the muffins their depth.
So with the apples adding a touch of sweetness, the onions and celery bringing umami, and the sausage adding a spiced Italian meat, these muffins were so well balanced, and… yummy, I couldn’t stop eating them. In fact, I brought a batch to a picnic yesterday and they were all gone in minutes.
Cornbread Sausage Muffin Recipe
Makes 2 dozen muffins
Ingredients:
- 1 pound Italian Sausage
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3/4 cup chopped celery (~2 stalks)
- 2 teaspoons poultry seasoning (SECRET SPICE THAT WORKS GREAT WITH SAUSAGE!)
- 3 cups cornmeal
- 2 teaspoons kosher salt
- 6 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 cup granulated sugar (optional)
- 2 1/2 cups buttermilk
- 3 eggs
- 1/2 cup melted butter (1 stick)
- 2 peeled and diced tart green apples
Directions:
Preheat oven to 400 F.
Add 1 tablespoon of olive oil to a pan over medium heat, and saute the onions and celery until the onions start to turn translucent – about 5 minutes.
Add 2 teaspoons of poultry seasoning, and stir in the sausage. Cook until brown. Break up any large pieces. Strain and set aside while you make the batter.
In a large mixing bowl add the cornmeal, salt, baking powder, and baking soda. Optionally, you can add a 1/4 cup of sugar – it depends on your preference for cornbread. Mix until combined.
In a second mixing bowl, add the eggs, buttermilk, and melted butter. Whisk until the eggs are fully incorporated. Add the dry ingredients all at once, and mix. You should have a thick but pourable batter.
Peel and dice two apples and stir them in along with the sausage, onion, and celery mix.
Generously butter your muffin tin. The butter will help create a nice brown crust and make the muffins easy to remove. Spoon in the batter, about 3/4 full.
Bake until you start to see some brown around the top edge of the muffin, about 15-18 minutes.
I sprinkled on some thyme and chives, and with a pat of butter…. heaven.
Ingredients
- 1 pound Italian Sausage
- 1 tablespoon olive oil
- 1 medium onion diced
- ¾ cup chopped celery ~2 stalks
- 2 teaspoons poultry seasoning SECRET SPICE THAT WORKS GREAT WITH SAUSAGE!
- 3 cups cornmeal
- 2 teaspoons kosher salt
- 6 teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ cup granulated sugar optional
- 2 ½ cups buttermilk
- 3 eggs
- ½ cup melted butter 1 stick
- 2 peeled and diced tart green apples
Instructions
- Preheat oven to 400 F.
- Add 1 tablespoon of olive oil to a pan over medium heat, and saute the onions and celery until the onions start to turn translucent – about 5 minutes.
- Add 2 teaspoons of poultry seasoning, and stir in the sausage. Cook until brown. Break up any large pieces. Strain and set aside while you make the batter.
- In a large mixing bowl add the cornmeal, salt, baking powder, and baking soda. Optionally, you can add a 1/4 cup of sugar – it depends on your preference for cornbread. Mix until combined.
- In a second mixing bowl, add the eggs, buttermilk, and melted butter. Whisk until the eggs are fully incorporated. Add the dry ingredients all at once, and mix. You should have a thick but pourable batter.
- Peel and dice two apples and stir them in along with the sausage, onion, and celery mix.
- Generously butter your muffin tin. The butter will help create a nice brown crust and make the muffins easy to remove. Spoon in the batter, about 3/4 full.
- Bake until you start to see some brown around the top edge of the muffin, about 15-18 minutes.
Notes
Nutrition
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