So, I’ve shared Mom’s Hot Sausage Cornbread recipe in the past, but I confess, it was not my favorite. The Husband (and most guys in my life) love it, because between the sausage, corn, and spice, what’s not to like? I still felt like the recipe itself was a wee bit weird. Was it an appetizer? Was it a side dish? Was it the product of too many cocktails on a Saturday night? Originally, Mom baked this in a 9×13 casserole and served it in squares, so it’s easy to see my confusion. The sausage and peas lend enough protein that I felt it never really fit into a main dish or side dish category, and serving it in squares with a fork definitely didn’t seem like an appetizer either.
However, as I was doing extensive recipe testing in anticipation of both the holiday season and the big family party, I had the idea to see if this could work as a handheld appetizer. I was worried because honestly, the filling-to-cornbread ratio made me question the structural integrity of the finished product. I rounded up the troops (i.e., the neighbors, Husband, and Heathens) and got to cooking.
Whelp, I am happy to report that we absolutely love this iteration so much more than the original. By cooking the cornbread in the mini muffin pans, we had more browning on all sides (rather than just top and bottom), which added better texture and flavor in comparison to the first recipe. If you are an edge-piece-eater of the things, you already get it.
Now, here’s the deal. This works if you follow some basic rules and suggestions:
- You must spray the mini muffin tin with nonstick spray
- DO NOT be tempted to try to remove muffins post-bake prematurely. They will fall apart. There’s just enough batter to hold to them together with a wing and a prayer. Letting the muffins set up is crucial to success.
- Once you let these cool, the best way to get them out is to run a butter knife around the edges then use a spoon to scoop them out. Don’t expect appearance perfection, so refer to the picture above. I promise the taste makes up for the less-than-Instagram worthy appearance.
- It’s better to let them cool, get them out of the tin, then reheat them in a warm oven or microwave for serving. If you aren’t too concerned about perfect appearances, go ahead and evacuate them at the 20-30 minute rest mark. They will still be plenty warm.
- You can absolutely make them ahead. Store in the fridge, then reheat in the oven or microwave. They are best warm, not piping hot.
- Finally, serving ideas: Mom traditionally suggested salsa and/or sour cream, but Bear swears they are better with the tiniest hint of a honey drizzle. Either way, it’s still guaranteed to be unique, tasty, and not yo mama’s cheese ball.
Spicy Sausage and Black-Eyed Peas Cornbread Mini Muffins
- 1 pound hot bulk pork sausage
- 1 medium onion chopped
- 1/4 cup minced fresh jalapenos
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 box Jiffy corn muffin mix
- 2 eggs
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 cup finely grated sharp cheddar cheese
- 1 (15-oz) can black-eyed peas drained and rinsed
- 1 (7-oz) can cream-style corn
- Preheat oven to 375 degrees (or 350 for convection ovens). Spray two 24-count mini muffin pans with nonstick spray.
- In a skillet, add the sausage, chopped onion, and minced jalapeno. Cook over medium-low heat, breaking up the sausage as you go (like browning ground beef). Season with salt and pepper. Cook until sausage is browned, and onions are translucent. Set aside to cool.
- In a medium bowl, whisk together corn muffin mix, eggs, buttermilk, and vegetable oil until blended. Stir the cooled sausage mixture, cheese, black-eyed peas and cream-style corn.
- Using a cookie (aka 1-ish-inch) scoop, divide batter into 44 of the muffin tins. These muffins really do not rise much so they can be filled to the top of the cups. Bake for 30 minutes or until nice and browned (see pictures).
- LET MUFFINS COOL AND REST 30 MINUTES or they will fall apart. Run a butter knife around the edges and lift out gently with a spoon. Serve warm with salsa and sour cream on the side, or a tiny drizzle of honey on top. It's better to let these cool completely and rewarm them than to try and evacuate them from the pan early. Store leftovers in the fridge, and reheat in a 250-degree oven or in the microwave until warm.