CULLMAN COUNTY – Sausage Cornbread Muffins
1/2 pound sausage
1 small onion, finely diced
2 eggs, lightly beaten
11/2 cup self-rising cornmeal
1 small can cream style corn
3/4 cup milk
1/4 cup vegetable oil
1 cup grated sharp cheddar cheese
Preheat oven to 425 F. Brown sausage and onion together and drain well. Combine eggs, meal, corn, milk and oil. Pour half the cornmeal batter into 12 greased muffin tins.
In separate bowl, combine grated cheese with sausage and onion mixture. Divide among each muffin tin. Pour remaining cornmeal batter on top of each muffin. Bake for 20-25 minutes.
-Karen Hill, Cullman County