The Pioneer Woman Tasty Kitchen
Advanced
Profile Photo

Hearty Sausage Muffins

by on February 10, 2011 in Breads, Muffins February 10, 2011 BreadsMuffins
See post on Sherri at FoodBasics101’s site!
4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

9
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I entered this recipe in a contest sponsored by “Made In Oklahoma” foods and my local TV station KOTV, Channel 6. It was chosen as the winner in the “Most Made In Oklahoma Ingredients” category and also chosen as the “Top Recipe”. These muffins are definitely hearty. Packed with sausage, cheese, corn, and sweet red pepper these yummy muffins are great for breakfast on the go. They’re also great with chili.

Ingredients

  • ½ pounds Medium-spice Pork Sausage
  • ¾ cups Yellow Corn Meal
  • ¼ cups All-purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • 2 whole Eggs, Slightly Beaten
  • 1 cup Sour Cream
  • ½ cups Butter, Softened
  • 1 package Frozen Corn, Thawed, 10 Ounce Package
  • 1 cup Grated Sharp Cheddar Cheese
  • ½ cups Chopped Sweet Red Pepper
  • 1 teaspoon Hot Pepper Sauce (optional)

Preparation

Thoroughly cook pork sausage in a skillet over medium heat. Once it’s well browned, drain the grease and set sausage aside.

Combine cornmeal, all-purpose flour, baking powder and salt in a medium mixing bowl. Mix together. Add the eggs, sour cream, and butter. Mix until thoroughly combined. The batter will be light and fluffy. Add the sausage, corn, cheese, sweet red pepper, and hot pepper sauce.

Grease 2 muffin tins (recipe makes 18). Fill greased muffin tins with batter almost to the top. Bake at 375 degrees F for 15 to 19 minutes, testing for doneness with a toothpick. Remove from oven and let pan sit for 1 minute before removing the muffins. Enjoy!

5 Comments

Leave a Comment

You must be logged in to post a comment.

Profile photo of Sherri at FoodBasics101

Sherri at FoodBasics101 on 4.7.2011

Hi Dayna! You know, I haven’t tried freezing these but I would think they would do fine. I would let them cool completely, then wrap in foil or place in freezer bags, pressing out the air. I read somewhere that you can freeze muffins for up to 3 months. Sherri

Profile photo of Dayna

Dayna on 3.10.2011

Has anyone tried making these and freezing them? I think I’m going to make them for a food day at work and thought I would make a double batch and freeze some for the kids.

Profile photo of Sherri at FoodBasics101

Sherri at FoodBasics101 on 2.12.2011

Yes! Two of these will fill you up before taking the kids to school.

Profile photo of vlmarston

vlmarston on 2.11.2011

I remember seeing this on Channel 6! Just added to my list for this weekend. Be good for on the go breakfast.

Profile photo of Shugary Sweets

Shugary Sweets on 2.11.2011

These look very yummy! I’m going to have to try them!

2 Reviews

Write a Review

You must be logged in to post a review.

Profile photo of cassawy

cassawy on 11.1.2020

How do you feed a on the go breakfast to 30 hungry cowboys? This! Tastes good out of the oven or luke warm, easy to grab, easy to substitute ingredients based on what you have in on hand.

Profile photo of Cathy

Cathy on 7.8.2012

Thanks for submitting this recipe, it’s exactly what I was looking for. These muffins were hearty and delicious.
I did make a few substitutions:
Omitted the corn
Used green onion instead of bell pepper
Didn’t have enough sour cream so I used 1/2 cup of milk
After I mixed everything together to put the batter in to my muffin pan I got 12 muffins and not 18. Not quite sure why but we had more than enough to go around.

Welcome! Join Our Our Happy Cooking Community!
Submit A Recipe! And Save the World

Food Gifts

Our members have the best ideas for food gifts. Like this one!

View Recipe

Slow Cooker Season!

Put that slow cooker to work and rest easy knowing you have a warm meal waiting for you at the end of the day!

View Recipe

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy

No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy

Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy

Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy

Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate