Large turkey sausage works better than breakfast links, but either kind will do; if using smaller links, simply press several smaller pieces into each muffin. Leftovers can be refrigerated for up to 3 days.
|Butter (for the pan)|
|1||pound turkey sausage|
|1 1/2||cups flour|
|1||cup yellow cornmeal|
|2||teaspoons baking powder|
|1/2||cup (1 stick) unsalted butter, at room temperature|
|1/4||cup light brown sugar|
|1||cup frozen corn, thawed (or blanched fresh corn)|
2. Prick the sausages well all over. Set them in a baking dish and roast for 10 minutes or until the sausage is firm to the touch. Cut them into 12 pieces.
2. In a medium bowl, combine the flour, cornmeal, baking powder, and salt.
3. In a mixer, combine the butter and sugar. Beat for 1 minute, or until light and fluffy.
4. Beat in the milk and eggs until thoroughly combined.
5. With the mixer set on low speed, slowly add the flour mixture and beat until just combined. Remove the bowl from the mixer stand. Stir in the corn.
6. Divide the batter among the muffin tins. Press a piece of sausage into the center of each. Bake the muffins for 15 to 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before serving. Keri Fisher