Muffins Jambalaya

Jambalaya: Cookbook of the Junior League of New Orleans, p. 190

3 tablespoons butter

½ cup finely chopped green pepper

½ cup finely chopped green onion

1 cup yellow corn meal

1 ¼ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 eggs

2 cups buttermilk

1 cup finely chopped cooked ham

1 cup finely chopped cooked sausage

I thought that bulk sausage was ideal for the purposes of this recipe; this is bulk goose sausage.

In a skillet, melt butter and saute green pepper and green onion until soft and translucent but not brown. 

This is truly an amazing smell.

Remove from heat. In a large bowl, sift together cornmeal, flour, soda and salt. In a smaller bowl, beat eggs and stir in buttermilk. Add the egg mixture to the flour mixture all at once, stirring only until mixed. Carefully fold in the ham, sausage and sautéed green pepper and onions (with any butter not absorbed). 

Yeah. That's right. Meaty muffins.

Spoon into well-greased muffin tins, filling 2/3 full. Bake at 400F for 30 minutes or until nicely browned. Serve hot with butter or freeze for later use.

I stored mine in the refrigerator and then took them to a potluck the next day.

Freeze tightly sealed in plastic bags. To use, thaw in bags 15 minutes, remove from bags and wrap tightly in heavy foil and place in 400F oven for 15 minutes. 

My Rating: 4/5 "You've never had anything quite like this before, but you won't regret trying it. It's pretty awesome how much jambalaya flavor permeates this. Plus this is good muffin batter - a good ratio of flour to cornmeal."