Corn Sausage Muffins
These hearty muffins are all you need for breakfast when there's nothing left in your grub box.
1 pound of lean bulk sausage (hot, medium or mild)
1-1/2 cups cornmeal
1/2 cup plus 2 tablespoons flour
1 tablespoon plus 1 teaspoon baking powder
1 cup milk
2 eggs
Makes 12
Set the oven to 400 degrees and combine cornmeal, flour and baking powder in a clean bag. Fry the sausage and break it into crumbles. Discard all but 2 tablespoons of drippings and let cool until it's lukewarm. Whisk the milk and eggs, dump in the flour mixture and mix until evenly moistened. (Do not overbeat the mixture) Fold in sausage and drippings and spoon the mixture into muffin cups. Bake 20 to 25 minutes or until golden brown. Keep muffins in the cooler for up to three days or freeze for up to one month.
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