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Fresh Corn & Sausage Muffins – Twelve Inches Away from Perfection

These fresh corn and sausage muffins would have been great if it weren’t for one of the main ingredients. Unfortunately, the spicy Italian sausages I used turned out to be a poor choice; but other than that, I was very pleased with this experiment.

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.

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