Like I say in the video, a sweeter, milder breakfast sausage
would probably work very well here, but you’ll have to wait until my next
attempt for confirmation. In the meantime, if you happen to play around with
this idea, let me know what you used.
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.
19 comments:
Im gonna use the fresh corn "milk" to make it more sweet...thanks for the recipe Chef John....
Why do you removed fat from the pan, if you are just going to add butter later?
This sounds delicious, and I'm probably going to try it soon. I have one question though. Could one save the rendered fat from cooking the sausage and add it later instead of (some) butter? Since "fat is flavour", draining the flavourful and then adding "bland" buttery one seems like a little bit of waste. Or maybe there is some magic behind butter fat that rendered one does not have?
Love it as usual, Chef John!
Substitute for cornmeal? Also, we can make this without cheese right?
Looks terrific! I plan to make a batch tomorrow. One question: did you use cooked or raw corn kernels?
The muffins look terrific! I'm going to try them tomorrow. One question: did you use raw or cooked cooked corn?
That's good that you're honest about how a dish came out. That's a big reason why you're one of my favorite Youtube chefs. Keep up the good work, Chef John!
John, I've made something very similar to this minus the sausage. I call it Cheesy Corny Bread and you can tailor it to whenever taste profile you want by adding or subtracting ingredients. If you want it sweet you add more sugar or some other ingredient. If you want it to have a savory or Mexican profile you add bacon or onions and hatch chilies. I'll give the sausage a try and see how it turns out.
Thanks for all the recipes.
I've done cornbread with a layer of spicy (American?) sausage. It was lovely.
Looks great, I may try to adapt it to the Dutch Oven for our next camping trip. We have made the pork stuffed muffins before from your blog and they were a huge hit! This looks like another winner :-)
We tried and we LOVED it!
Mine came out dry and stuck to the cupcake paper. ...and i followed recipe exactly :(
I live one block from CAW!
I made these yesterday... The muffin itself is nothing special so I cut it in half and added a poached egg and topped it with maple syrup. Threw on some green onions for garnish and a flavorful crunch and man was that tasty. I used jimmy dean sausage. If you want to eat the muffin alone I would highly recommend using maple flavored jimmy dean sausage, adding more cheese, and LEAVE THE FAT IN!!!
I made them and they were delicious with breakfast sausage, but the papers stuck real bad. How do I prevent that from happening next time?
I made them and they were delicious with breakfast sausage, but the papers stuck real bad. How do I prevent that from happening next time?
Looks awesome!
Loved making these, Chef John! I put the corn milk into the measuring cup before adding the buttermilk to amp up the sweet corn flavor. Breakfast sausage worked great!
Hello there. A note. These seem to rise alright, but if you want good rise in them, use baking powder or half and half powder to soda. Baking powder = good rise and flakiness, baking soda usually is better in cookies for letting them widen and flatten out and get crispy. :) Also, on the fat note, the butter is added for more flavor in the batter part of the mixture and works to give it a nicer flavor. If we left all the fat from the rendered sausage, the muffins would take on a very greasy feel to them. Just hints from a much older baker. :)
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