A twist on the original Mexican Cornbread recipe.
I made this #cornbread yesterday to go with some pinto beans and turnip greens. I was going to make the traditional 'Mexican Cornbread" recipe using ground beef and creamed corn but I changed my mind and wanted something with a little more flavor. #SAUSAGE! Pan sausage.
I also wanted it ready to eat in 30 minutes, instead of an hour and a half! So this is what I created. It passed the test at my house and I'm going to pass the recipe along to you.
I used oiled, non-stick muffin pans to speed up the cooking process and to make it easier to get them out of the pan, but still have that crunchy, brown crust that traditional cornbread has.
I used my USA Pan muffin pan. Its one of my favorite pans because it's sturdy, and the non-stick surface is superior to other non-stick pans. I've been using this pan for 2 years and it's still in perfect shape. No rust, no scratches or pitting. It's still just as non-stick as it was when I got it and I can easily wash it by hand or throw it in the dishwasher. I bought one for myself and loved it so much that I bought one for a friend. I ordered mine through Amazon, but I have seen #USAPans at other retailers.
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I love that it's "chunky".
I think it could be a meal by itself, or a hearty party food. Serve it with ranch dip or cheese dip as a party food.
I used whole kernel corn instead of creamed corn. This speeds up the cooking time.
I baked these square Sausage Cornbread muffins in my Brownie Bar Pan that a friend bought for me. I've used this pan for a couple of years and it's held up perfectly. It's non-stick and if you love the corner piece of cornbread, or brownies, this is the perfect pan!
RECIPE Sausage Cornbread
Ready in 30 minutes or less
Yields 24 cornbread muffins
Ingredients
2 pkgs of Korn Kits Cornbread mix (prepare as directed on the package)
1 14 oz can whole kernel corn, drained
8 sausage patties, cooked and crumbled (about 1 pound of pan sausage)
1 small onion, chopped
1 small bell pepper, chopped
1 tsp garlic powder
1 tsp chili powder
¼ - ½ tsp black pepper
1 cup sharp cheddar cheese
Preparation
Prepare the cornbread mix as directed. (it calls for 1 egg and 2/3 cup milk for each package. I used 2 packages.)
Add the drained whole kernel corn, garlic powder, chili powder and black pepper to the cornbread mix. Stir.
In a skillet, cook the sausage thoroughly and crumble it.
Add the chopped onion and bell pepper to the sausage. Saute briefly.
Combine the sausage mixture with the cornbread batter mixture. Add the cheddar cheese.
Prepare 2 non-stick muffin tins by adding about ½ tsp to 1 tsp of oil to each compartment and preheat them in the oven. The batter should sizzle when you drop it in.
When the pans and oil are hot, spoon ¼ cup of batter into each prepared muffin tin compartment. ( a little more is ok if you want bigger muffins, but you may need to cook them longer.)
Bake in a convection oven at 425 degrees for 10-15 minutes. You may need to adjust the cooking time for non-convection.
Serve these with pinto beans and turnip greens. Or, serve with ranch dressing or cheese dip for a hearty party food. Add chopped, fresh jalapeño peppers if you want to kick it up a notch. These are really good leftovers and heat up easily.