Cornbread Sausage Poppers
Have you ever had a cornbread muffin that’s actually worth getting out of bed for? I have one that is on repeat in my home. My family enjoys them for breakfast, but they’re also a hit served with all of your favorite grilled meats and veggies. Thanks to Zatarain’s Cheddar Jalapeño cornbread mix, and Zatarain’s new Andouille or Cajun Style smoked sausages, you can quickly create these bite-size treats. This recipe is a perfect blend with a little heat from the cornbread mix and smoked flavor from Zatarain’s fully cooked sausages. Here in the New Orleans area we’re in the throws of Mardi Gras season and I can’t wait to create a party platter with these tasty morsels. If you’re looking for Zatarain’s newly released sausage, just head on over to your Rouses Market throughout the Southeast. Also, be sure to add a box of Zatarain’s Cheddar Jalapeño Cornbread mix to your list and you’ll be serving these poppers over and over. I can’t wait to see your version of these fast and flavorful treats! Share your photos by tagging me on Instagram at @y_delicacies. Happy Mardi Gras, y’all!
Sausage Cornbread Poppers
1 box Zatarain’s Cheddar Jalapeno Cornbread mix
2 cups sharp cheddar cheese, grated and divided
2/3 cup milk
6 Tablespoons butter, melted
1 large egg
1 14-oz package Zatarain’s Andouille or Cajun Style smoked sausage, sliced
1. Preheat oven to 350°F.
2. In a large bowl mix the dry cornbread mix, 1 cup of cheese, milk, butter and egg until well combined.
3. Coat muffin cups with nonstick spray. Fill prepared muffin cups only half-filled with cornbread mix. Place a slice of sausage on top of cornbread and sprinkle sausage with remaining grated cheese.
4. Bake until cornbread poppers are puffed, cheese is melted and bottom of poppers are brown, 10-15. minutes. Serve warm.
Do ahead: Batter can be mixed 1 day ahead and refrigerated. When ready to bake, fill muffin cups as directed and bake until cornbread poppers are puffed, cheese is melted and bottom of poppers are brown, 10-15. minutes.