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Cheddar-Sausage Corn Muffins, Spicy or Sweet

November 17, 2014 - November 17, 2020

Courtesy of vicariousfoodie.com

Makes 8 servings

Total Time: 30 mins


1 8.5-oz package Jiffy corn mix (or your favorite corn muffin recipe)
1/2 pound sausage, cooked and crumbled into small pieces
1/2 cup shredded cheddar cheese
1 scallion, thinly sliced

For Honey Butter

1/2 stick butter, room temperature
2 tablespoons honey

For Roasted Poblano Butter

1 small poblano pepper
1/2 stick butter, room temperature
Juice of 1/2 lime


  1. Preheat oven to 400 degrees.
  2. Prepare corn muffin mix according to package instructions (you’ll need one egg and 1/3 cup of milk). Add sausage, cheese, and scallion, and stir until just combined.
  3. Grease 8 cups of a standard-size muffin tin. Distribute batter among greased cups. Bake for about 15 minutes, or until muffins are cooked through and edges begin to turn golden brown.
  4. Add the ingredients of the honey butter to food processor, and pulse until thoroughly combined.
  5. To begin making the roasted poblano butter, first heat broiler. When hot, please poblano, on a pan, on top shelf beneath broiler. Roast for 5 minutes, then turn pepper and roast for 5 minutes more, until pepper is blackened on all sides.
  6. Place pepper in a small paper bag, closed tightly, for about ten minutes or until cool enough to handle. This allows the steam to loosen the skin. When cool, remove pepper from bag and gently remove blacked skins. Remove stem and seeds.
  7. Chop pepper roughly and place in a food processor with softened butter and lime juice. Pulse until pepper is chopped in small pieces and evenly distributed through butter.


November 17, 2014
November 17, 2020
Event Category:


Sandra Flemming & Seth Krantz