Jalapeno Corn Muffins Stuffed with Andouille Sausage
Jalapeno Corn Muffins stuffed with Andouille Sausage
Last week my friend Marci (who owns Gooses Goodies) and I catered a Mardi Gras event at the Davenport Gallery. Marci makes these amazing Toffee’s that are very addictive! My favorite is the Dark Chocolate, Cashew & Sea Salt ~ to die for!!! I kept with the Cajun theme and made my Crab Cakes of course along with some other Mardi Gras themed appetizers: Jalapeno Corn Muffins stuffed with Cajun-Style Andouille Sausages. These came from Peter who is always thinking, dreaming or eating his next meal…and no he’s not 400 pounds…he’s actually pretty thin, considering that he lives for food and vino!
Jalapeno and Roasted Corn Muffins
1 box of “Jiffy” corn muffin mix (8.5 oz)
1 egg (muffins)
1/3 cup milk (muffins)
2 ears of oven roasted corn
1 jalapeno pepper, seeded and finely diced
½ cup grated Asiago cheese
2 sausages from a 12oz package of Aidells Cajun-Style Andouille Smoked Pork Sausages
If you are going to all the bother of making these onions triple it and save them for other dishes! They are yummy on pizzas, eggs, a nice steak, etc….
1 onion, thinly sliced
½ tablespoon of butter
½ tablespoon of olive oil
½ teaspoon of kosher salt
On medium-high heat butter and olive oil until melted, add the onions and salt. Turn down to medium low heat and sauté for about 45 minutes or until softened and golden brown.
Preheat oven to 400 degrees. Put muffin liners in muffin tins. Make corn muffins according to box instructions. Add the roasted corn, jalapeno pepper and Asiago cheese to muffin batter then mix together.
Fill muffin cups about ¼ full with batter. Then add about 2 teaspoons of the Andouille sausage mixture. Top the sausage mixture with batter enough to cover. Place in oven according to boxes instructions. Test muffins by sticking a tooth pick in center, if comes out clean they are cooked. Let cool completely on a wire rack.