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Sausage & Sweet Corn Muffins – Sausage Stuffed Corn Muffin Recipe ctm magazine

Learn how to make Sausage & Sweet Corn Muffins! Visit http://foodwishes.blogspot.com/2016/08/fresh-corn-sausage-muffins-twelve.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Sausage Stuffed Corn Muffin recipe!



  • Rachel Sweets on August 6, 2016

    Can't wait to try this Chef. Going to try this with mild sausage. Thank you

  • Heghineh Cooking Show on August 6, 2016

    Yum, making these now!

  • Duffy Elmer on August 6, 2016

    Why would you take out the rendered sausage fat if you were just going to replace it in the batter with melted butter? Did you just want the muffins to taste less of meat and more of butter?

  • T on August 6, 2016

    Chef. Can I use bacon instead of sausage? If so, what do you recommend? Also, will yellow or tri- colored corn work? Thanks!

  • Cassandra Foster on August 6, 2016

    Laughed out loud at adding the cayenne anyway.

  • Albert J. Gutierrez on August 6, 2016

    I like that. I will need to try it with, of course, the milder breakfast-style sausage you mentioned.

  • rowdy rowdyfisk on August 6, 2016

    So being lazy and not having all you ingredients I used two boxes of Jiffy corn bread mix 3 medium eggs, 2/3 cup buttermilk, 1 1/2 slices diced red onion, did use hot italian sausage as love it – diced cubilita's – 2/3 cup creamed corn (half a can) added a 1/2 tsp baking soda to the mix as well to be light and fluffy – turned out great! Thanks for putting this up and suggesting changes you'd make.

  • Ted Ray on August 6, 2016

    Love the concept. Will use fresh Hatch chilis and Mexican chorizo in lieu of Hot Italian sausage and red bell pepper. This recipe screams Southwest US (New Mexico) to me.

  • Michael on August 7, 2016

    "No muff too tuff"
    -Bette Midler

  • Quinto on August 7, 2016

    I'm kinda new, is Chef John an actual Chef?

  • voncocina on August 7, 2016

    Super delicious recipe, I love it 🙂

  • Elliot O'Dell on August 7, 2016

    This guy has the exact opposite of a monotone voice.

  • I'm using socialist media on August 7, 2016

    Thank you very much for the great recipe.

  • necron-626 on August 7, 2016

    What about some maple breakfast sausage?

  • Janika9Z8R on August 7, 2016


  • Colin Bernard on August 7, 2016

    Hey Chef, looks real good. Quick question; why get rid of the rendered fat from the sausage only to add a 1/4 cup of melted butter?

  • Cooking With Claudia on August 7, 2016

    So yummy! I can't wait to make these

  • KevinBeGood on August 7, 2016

    Chef John, when you gonna do your interpretation of tamales? Red, green or cheese. What's your pleasure?

  • C on August 7, 2016

    I'm n board with this for sure.

  • tjh346 on August 7, 2016

    I bet chorizo would be amazing in these.

  • Mel Ociraptor on August 7, 2016

    My dream YouTube team-up is now Food Wishes and You Suck at Cooking.

  • Nidaros LP on August 7, 2016

    Your audience likes would soar if you would add temperatures in both C and F! Just shows you're more international!

  • Chelsea on August 7, 2016

    Hey Chef John, have you ever thought of applying for something like The Next Food Network Star?

  • supurbian on August 7, 2016

    failure?? hardly!!! that looked good and i like spicy foods!!

  • Tolf on August 7, 2016

    Couldn't you replace some of the butter with the sausage grease?

  • h3ldy42 on August 7, 2016

    Refrigerate after im assuming?

  • Jeff LiOn on August 7, 2016

    Could you leave the extra sausage fat in and not add in the melted butter? Or is the melted butter actually important (trying to understand the roles of the different fats in the baking)

  • Michael Hamlin on August 7, 2016

    I figured out the sausage comment in the beginning. I know people who make sausage gravy and biscuits with Italian sausage and it's just not the same. It's ok, but doesn't have the old fashioned country taste. I'm all about adding extra spices but for me Italian doesn't work.

  • Brooke Lee on August 7, 2016

    Bacon > sausage

  • Dejoblue on August 7, 2016

    New term: Catastrophic Success!

    You and yer cayenne, lol. This was a recipe after my heart, literally and figuratively, haha 🙂 <3 Just needs more cheddar cheese!

  • Leslie Johnson on August 7, 2016


  • David Huerta-Morales on August 8, 2016

    I've always made Keilbasa bacon corn muffins for my family. I've never thought about doing them up with Italian sausages tho. and adding in sweet corn! mind blowing

  • odoylerules360 on August 8, 2016

    Why drain the fat and then add butter???

  • Raghad Ibrahim on August 8, 2016

    i really love your recipes♥♥ can you make a strawberry shortcake ♥♥pleaaas

  • dwcook43 on August 8, 2016

    Chef John, I love your videos and you wanting to shred your own cheese is fine. But if you are averse to cellulose, you may want to avoid eating that corn. Celluose is the main component of the bran (outer coating) of the corn (which is why us humans don't digest it). And by the same token, that corn meal is riddled with cellulose. Cellulose is one of the most common molecules found in all plants and is also an insoluble fiber, which aids in digestion. Don't be scared of something just because you don't understand what it is.

  • Cooking for Fiesta on August 8, 2016

    You are a genius!!!!!!!!!!!!!!!!!!!

  • StefanieFromSweden on August 8, 2016

    Hi +Food Wishes. My boyfriend loves your recipes and I'm wondering if you have a cookbook? I saw that you've been part in making a book a few years ago but I'm wondering if you have (or have plans) release you own? Keep up the good cooking 🙂

  • Molly on August 8, 2016

    Could I use a non-dairy milk here in place of the buttermilk? I know the difference in consistency would probably mean differences in the muffins – just hoping to know if it would likely be successful.

  • nychold on August 8, 2016

    I think a 50/50 split between spicy and sweet sausage would go well.

  • kitty81321 on August 8, 2016


  • wbasc on August 8, 2016

    Haha, corn is cellulose-coated! But of course, pre-shredded cheese is still gross.

  • Stephen Bauer on August 8, 2016

    Chef John! Could I just omit cheese completely??? My boyfriend is lactose! I can usually sneak eggs and other dairy past him haha

  • Food Flipped on August 8, 2016

    Thanks for the recipe Chef!

  • Shawn Wesson on August 9, 2016

    Hahaha Hapless Vegan, Love You Chef Jon!!! Great Recipe_ I'm gonna try this!

  • Huda Ashkar on August 9, 2016

    Chef John, can we please get a bagel recipe?

  • MIchael Batten on August 9, 2016

    I made these yesterday… The muffin itself is nothing special so I cut it in half and added a poached egg and topped it with maple syrup. Threw on some green onions for garnish and a flavorful crunch and man was that tasty. I used jimmy dean sausage. If you want to eat the muffin alone I would highly recommend using maple flavored jimmy dean sausage, adding more cheese, and LEAVE THE FAT IN!!!

  • fraz waraich on August 9, 2016

    Dear Food Wishes , Can you show us how to make a Panzerroti from scratch. Thank you !

  • Dave Chandler on August 9, 2016

    Thank you for honestly assessing the flavors and finding them not as expected. It lets novice cooks know that you don't always get it right the first time. Taste, figure out what isn't working for you, adjust the recipe. What's that called….oh yeah! Cooking!

  • NeJo Johnson on August 9, 2016

    Will be trying this with vegan sausage, ha!

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