To welcome the Fall season that officially starts in a couple of hours (September 22, 2012), I decided to whip up some hearty comfort food for dinner. On tonight's menu, I served traditional Franks & Beans with a side of rich Mac & Cheese.To complete the meal, I improvised and decided to bake Chinese sausage corn bread. The original intent was to use bacon, but I realized that I didn't have any bacon so I used Chinese sausage in lieu of the bacon.
These non traditional muffins are sweet and savory with a little kick to jazz up any meals.
Corn Bread Muffins
Yields 14 MuffinsIngredients:
- 2 packages of cornbread mix
- 2 eggs
- 2/3 cups of whole milk
- 4 tablespoons of melted butter
- 1/2 cup of canned whole kernel corn salted
- 1/2 cup of pickled jalapenos (homemade or store bought) diced
- 3 links of Chinese sausage diced
- 3/4 cup of shredded cheddar cheese
Honey Glaze
- 2 Tablespoon of butter
- 1 Tablespoon of honey
Preheat oven to 400 degrees.
In a medium mixing bowl, combine all the ingredients for the corn bread muffin thoroughly. Texture will lumpy.
Grease the bottom of a muffin pan or place cupcake liners in bakeware.
Spoon mixture and fill 3/4 of the liner of muffin bakeware.
Bake in oven for 16 minutes at 400 degrees
Use a toothpick to check to see if the muffin is cooked all the way, if no residue sticks to the toothpick, remove the muffins from the tin and let it cool.
Combine the ingredients for the honey glaze and place it in the microwave and set on high for 20 seconds
Brush the mixture on the muffins and serve immediately.
Enjoy!