Studded with andouille, these savory and subtly sweet muffins are the ultimate accompaniment to gumbo.
Andouille Corn Muffins
Makes 40
Ingredients
- 1 teaspoon vegetable oil
- 4 (3-ounce) andouille sausage links, diced
- 1½ cups fresh corn kernels (about 2 ears corn)
- 1½ cups all-purpose flour
- 1¼ cups yellow cornmeal
- ¼ cup plus 2 tablespoons sugar
- 2½ teaspoons baking powder
- 2¼ teaspoons kosher salt
- 1½ teaspoons ground black pepper
- ¾ teaspoon baking soda
- ¾ cup sour cream
- ⅔ cup whole milk
- ½ cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 egg yolk
- Salted butter, to serve
Instructions
- Preheat oven to 400°. Spray 2 (24-cup) mini muffins pans with cooking spray.
- In a medium skillet, heat oil over medium-high heat. Add andouille, and cook, stirring occasionally, until golden brown. Remove andouille using a slotted spoon, reserving drippings in skillet.
- Add corn to drippings, and cook over medium-high heat, stirring occasionally, until golden brown, about 6 minutes. Remove from skillet, and let cool.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, pepper, and baking soda. Make a well in center.
- In a medium bowl, whisk together sour cream, milk, melted butter, eggs, and egg yolk. Add sour cream mixture to well in flour mixture, and stir until just combined. Fold in andouille and corn. Using a 1½-tablespoon spring-loaded scoop, scoop batter into prepared muffin cups. (Do not overfill.)
- Bake until tops are golden brown and a wooden pick inserted in center comes out clean, 7 to 9 minutes. Let cool in pans for 5 minutes. Remove from pans, and serve warm with salted butter.
