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Sausage Corn Bread Coins

Yield: 28 coins Prep 25 mins Start to Finish 50 mins


  • 2 tablespoons  unsalted butter, melted, plus additional for brushing pans
  • 6 ounces  bulk pork sausage
  • 3/4 cup  yellow cornmeal
  • 1/3 cup  all-purpose four
  • 2 teaspoons  sugar
  • 1 teaspoon  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1 cup  well-shaken buttermilk
  • 1 large egg
  • 1 cup  frozen corn kernels, thawed
  • 3/4 cup  grated 2-percent extra-sharp cheddar cheese
  • 1/2 cup  chopped scallion greens
  • 1 - 2 tablespoons  chopped drained, pickled jalapenos


1. Preheat oven to 450 degree F and lightly grease two mini (12 cups, each 1-1/2 to 2 inches in diameter) muffin tins with butter.

2. Cook sausage in a large nonstick skillet over moderate heat, stirring and breaking up lumps, until no longer pink, about 3 minutes. Remove pan from heat and let sausage cool.

3. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.

4. Whisk together buttermilk and egg in a medium bowl. Whisk buttermilk mixture into cornmeal mixture until just combined. Fold in corn, cheese, scallion, jalapenos, 2 tablespoons melted butter and sausage.

5. Spoon about a heaping teaspoon of batter into each muffin cup and bake coins until golden brown on top, and a toothpick inserted in centers comes out clean, about 10 minutes.

Nutrition Facts

  • cal.(kcal)75,
  • Fat, total(g)5,
  • chol.(mg)17,
  • sat. fat(g)2,
  • carb.(g)6,
  • pro.(g)3,
  • sodium(mg)166,
  • Percent Daily Values are based on a 2,000 calorie diet