Sausage and Cranberry Corn Muffins Recipe

Sausage & Cranberry Corn Muffins


Prep Time

Total Time

Gluten Free


15 min

30 min


You'll love the all-American flavors in this corn muffin recipe. Studded with tart cranberries and savory Jones sausage, they're sure to be a hit.

Pork Sausage Stuffing

This recipe is made with

Uncooked Pork Sausage Roll, Mild

Product Information


12 ounces Jones Dairy Farm All Natural Ground Pork Sausage
1 1/4 cups cornmeal
3/4 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk 
1/4 cup vegetable oil
1 egg, beaten
1 cup fresh cranberries


Step 1
Preheat the oven to 350˚F. Line 18 muffin tins with paper liners or spray with nonstick cooking spray.

Step 2
In medium skillet, cook sausage until browned and cooked through, breaking it up as it cooks; set aside.

Step 3
In large bowl, combine cornmeal, flour, sugar, baking powder and salt. In another bowl, combine buttermilk, vegetable oil and egg. Add wet ingredients to dry ingredients and stir just until combined. Add cooked sausage and cranberries and stir to combine.

Step 4
Divide batter evenly among prepared muffin cups. Bake 18-20 minutes or until center springs back when lightly touched. Serve warm.

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