Andouille Corn Muffins

This week, I want to share a couple of breads to complete your meals.

1 teaspoon canola oil

12 ounces andouille sausage, diced

1 1/2 cups fresh corn kernels (about 2 ears corn)

1 1/2 cups all-purpose flour

1 1/4 cups yellow cornmeal

1/4 cup plus 2 tablespoons sugar

2 1/2 teaspoons baking powder

2 1/4 teaspoons kosher salt

1 1/2 teaspoons ground black pepper

3/4 teaspoon baking soda

3/4 cup sour cream

2/3 cup milk

1/2 cup butter, melted and cooled slightly

2 large eggs

1 egg yolk

Preheat oven to 400℉. Spray 2 (24-cup) mini muffin pans with cooking spray.

In a medium skillet, heat oil over medium-high heat. Add andouille, and cook, stirring occasionally, until golden brown. Remove andouille using a slotted spoon, reserving drippings in skillet.

Add corn to drippings, and cook over medium-high heat, stirring occasionally, until golden brown, about 6 minutes. Remove from skillet, and let cool.

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, pepper, and baking soda. Make a well in the center.

In a medium bowl, whisk together sour cream, milk, melted butter, eggs, and egg yolk. Add sour cream mixture to well in flour mixture, and stir until just combined. Fold in andouille and corn. Using a 1 1/2-tablespoon spring-loaded scoop, scoop batter into prepared muffin cups. (Do not overfill).

Bake until tops are golden brown and a wooden pick inserted in center comes out clean, 7 to 9 minutes. Let cool in pan for 5 minutes. Remove from pans, and serve warm with butter.

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Enjoy!!!

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