Jalapeno Cheddar Smoked Sausage Corn Muffins Recipe. Corn bread muffins made with corn muffin mix, sour cream, eggs, honey, buttermilk, salt, and sharp cheddar cheese stuffed with jalapeno and cheddar smoked sausage links. Served with honey or ketchup and mustard! Quick, easy, versatile, and of course, delicious!
Today’s post is sponsored by our friends at Eckrich!
Quick and easy dinners are where it’s at. Whether you’re married, have 5 kids, or you’re just cooking for one, everyone is SO busy these days. Who feels me?! Because of this, we ALL need quick and easy dinners.
Most of us are also terrible at planning ahead for dinner. Ahem. Not that I’m speaking from experience or anything. That means we often rely on take-out or fast food. But what if I told you that today’s recipe doesn’t require a plan? You can whip up this homemade meal in a moment’s notice and most likely already have all the ingredients on hand.
Enter: jalapeno cheddar smoked sausage corn muffins.
The best way to describe these would be an amped up corndog without all the hassle. It TASTES way better than a corndog because of the ingredients we’re using, but it’s also EASIER than a corndog because we’re just baking them in a muffin tin.
Can we say “win/win”?!
A quick and easy cornbread muffin is stuffed with Eckrich Jalapeno & Cheddar Smoked Sausage Links and served with your choice of honey or ketchup and mustard!
SO. GOOD.
Ingredients in jalapeno cheddar smoked sausage corn muffins:
- Eckrich Jalapeno & Cheddar Smoked Sausage Links
- Sour cream
- Eggs
- Honey
- Buttermilk
- Corn muffin mix
- Salt
- Sharp cheddar cheese
- Honey, ketchup, and or mustard for serving
If you’re not a huge fan of jalapeno, or think these will be too spicy for your kids, feel free to try one of Eckrich’s many other smoked sausage varieties:
- Cheddar Smoked Sausage Links
- Original Skinless Smoked Sausage Links
- Polska Kielbasa Smoked Sausage Links
Eckrich Smoked Sausage Links are made with the p.e.r.f.e.c.t. blend of spices for a rich, savory taste. They’re all SO versatile, which means you can pair them with whatever you already have on hand at home. Bonus: they’re pre-cooked so all you have to do is heat and eat for a quick and easy, yummy meal!
How to make jalapeno cheddar smoked sausage corn muffins:
- Preheat oven to 400 degrees F and grease 2 (12 slot) standard non stick muffin tins with cooking spray. You’ll only use 4 slots in the second pan to make 16 muffins total.
- Cut 4 Eckrich Jalapeno & Cheddar Smoked Sausage Links into fourths. Set aside.
- In a large bowl, whisk together sour cream, eggs, honey, and buttermilk.
- Add in corn muffin mix, salt, and cheddar cheese. Use a rubber spatula to stir until *just* combined. It’s ok if there are still lumps.
- Use an ice cream scoop (about a scant 1/4 cup) to fill the 16 prepared slots.
- Place one piece of the Eckrich Jalapeno & Cheddar Smoked Sausage Links vertically into the center of each filled muffin.
- Bake in preheated oven for 15 minutes, or until muffin batter has cooked through.
- Let cool for 5-10 minutes, then run a knife around each muffin to loosen them from the pan.
- Serve warm with honey or with ketchup and mustard!
- Enjoy!
I love the combination of sweet corn bread batter mixed with the savory, cheesy, and slightly spicy sausage links. While I love drizzling these in honey to really enhance the sweet and savory combo, Trevor LOVES dunking these in ketchup.
Whatever you choose, you can’t go wrong.
A tender, flavorful perfectly seasoned smoked sausage wrapped in a sweet, moist, tender cornbread muffin . . .
. . . kid friendly and adult approved!
– Jennifer
Jalapeno Cheddar Sausage Corn Muffins
Equipment for this recipe
Ingredients
- 4 Eckrich Jalapeno & Cheddar Smoked Sausage Links cut into 4ths
- 1/2 cup sour cream room temperature
- 2 large eggs room temperature
- ¼ cup honey
- ½ cup buttermilk room temperature
- 2 (8.5 oz) boxes corn muffin mix
- ½ teaspoon salt
- 1 cup shredded sharp cheddar cheese
- Honey optional for serving
- Ketchup optional for serving
- Mustard optional for serving
Recipe Video
Instructions
- Preheat oven to 400 degrees F and grease 2 (12 slot) standard muffin tins with cooking spray. You'll only use 4 slots in the second pan to make 16 muffins total.
- Cut 4 Eckrich Jalapeno & Cheddar Smoked Sausage Links into fourths. Set aside.
- In a large bowl, whisk together sour cream, eggs, honey, and buttermilk.
- Add in corn muffin mix, salt, and cheddar cheese. Use a rubber spatula to stir until *just* combined. It's ok if there are still lumps.
- Use an ice cream scoop (about a scant 1/4 cup) to fill the 16 prepared slots.
- Place one piece of the Eckrich Jalapeno & Cheddar Smoked Sausage Links vertically into the center of each filled muffin.
- Bake (do one muffin tin at a time) in preheated oven for 15 minutes, or until muffin batter has cooked through.
- Let cool for 5-10 minutes, then run a knife around each muffin to loosen them from the pan.
- Serve warm with honey or with ketchup and mustard!
- Enjoy!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
For more quick and easy recipe ideas and where to buy, visit Eckrich.com.
Thanks again to Eckrich for sponsoring today’s post!