Tex-Mex Sausage Cornbread Muffins
This recipe delivers tender, cheesy, and spicy cornbread muffins packed with Italian sausage and the bold flavors of Tex-Mex. Perfectly cooked in a pressure cooker and finished in the oven, these muffins are moist, flavorful, and ready in under 30 minutes.
Ingredients
Main ingredients
- 1 can RO*TEL Original diced tomatoes and green chilies drained
- 1 lb. hot or mild Italian sausage choose your heat style
- 1 1/2 cup shredded cheddar cheese sharp or mild
- 3 cup dry corn muffin mix dry for crumbly texture
- 1 cup buttermilk makes batter tangy and tender
- 1/4 teaspoon cumin Southwest vibe
- 1/4 teaspoon garlic powder warm, garlicky touch
- 1/2 teaspoon salt balances flavor
- 1/2 teaspoon fresh ground black pepper adds sharp kick
Instructions
Instructions
- Preheat the oven to 375°F to prepare for finishing the muffins.
- Brown the Italian sausage in a skillet over medium heat until fully cooked; drain excess fat.
- In a large bowl, mix corn muffin mix, buttermilk, cumin, garlic powder, salt, and black pepper just until combined.
- Fold in the browned sausage, drained RO*TEL, and shredded cheddar cheese gently but thoroughly.
- Grease muffin tins and fill them about three-quarters full with the mixture; do not overcrowd.
- Bake for 18 to 22 minutes or until a toothpick comes out clean, watching closely to avoid dryness.
- Allow muffins to cool for a few minutes before removing from tins; optionally perform slow pressure cooker steam release after baking for better texture if available.
Notes
Serve warm and enjoy the cheesy, spicy goodness. Muffins can be stored airtight in fridge up to a few days or frozen individually for longer storage.