Turkey Sausage Corn Muffins


Makes 24 Muffins


  • 1-1/2 Pounds TURKEY SAUSAGE, shredded, casings removed
  • 2 Tablespoons chives, finely chopped                           
  • 1-1/2 Teaspoons black pepper                                             
  • 1/2 Cup sugar
  • 2 Cups Cheddar cheese                                                        
  • 1-1/3 Tablespoons baking powder
  • 22 Ounces corn, well-drained                                               
  • 1 Teaspoon baking soda
  • 1/2 Cup red and yellow peppers, seeded and chopped  
  • 1/2 Teaspoon salt
  • 2 Tablespoons vegetable spray, as needed                      
  • 2 Cups buttermilk
  • 2-1/2 Cups all purpose flour                                                  
  • 4  whole eggs
  • 1-1/2 Cups stone-ground cornmeal                                     
  • 2/3 Cup corn oil


In large skillet, sauté turkey sausage over medium-high heat until no longer pink.

In a bowl, combine flour, cornmeal, sugar, baking powder, baking soda, chives and salt and black pepper.  In another bowl, beat eggs, buttermilk and corn oil with whisk for about one minute. Add to the flour mixture and stir with a spatula just until moistened, no more than 15 to 20 strokes.   Gently fold in corn, cheese and sausage. The mixture will be lumpy. Evenly spoon batter into muffin tins (sprayed with vegetable spray) – just 3/4 full. Bake 20 to 22 minutes in a preheated 400 degree F oven or until a toothpick, inserted in the center of the muffin, comes out clean.   Let cool in muffin tins for 5 minutes before turning out onto cooling racks.