Ingredients

The following ingredients have 4 Servings
  • 1 cup all purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup corn flour
  • 1 tbsp baking powder
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1/2 -3/4 lb pork andouille sausage
  • 1/4 cup finely diced celery (lightly sauteed so that they remain crunchy)
  • 1/4 cup finely diced onions (lightly sauteed)
  • 3 tbsp chopped green scallions

Instruction

  • Preheat oven to 375°F. Line muffin tin with cupcake liners. In a large bowl, add all the cornbread ingredients and mix with a whisk until everything is blended. Scoop batter into cupcake liners, filling between 1/2 to 2/3 full. You should be able to make 12 muffins.
  • In a separate bowl, add all the filling ingredients and mix together. Scoop a heaping 1 tbsp of stuffing into the middle of each muffin. Try to  make sure each one has an even amount of all the stuffing ingredients. I like having about 4-5 pieces of sausage in each one.
  • Bake for about 20 minutes until muffins are done. Serve warm. Garnish with additional scallions if desired.