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Sausage and Cheese Grits Muffins These Sausage and Cheese Grits Muffins are wonderful with soup on a cold day or with any meal.  Serve them for breakfast with coffee and eggs.  Grits are a Southern staple.  I love these with butter and coffee in the mornings. They will keep for several days in or out of the refrigerator and warm up great in the microwave or oven.

1/2 pound pork sausage, cooked

1 1/2 cups all-purpose flour

3/4 cup quick-cooking grits

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 tablespoons or 1/4 cup butter,  melted

2 eggs

1 cup buttermilk

2 tablespoons honey

1 cup shredded cheddar cheese


Cook sausage in a skillet like hamburger, drain and set aside.  Whisk together flour, grits, baking powder, baking soda and salt.  Stir in melted butter, eggs, buttermilk and honey with a spoon mixing well.  Fold in sausage and shredded cheese.  Spray a 12 cup muffin tin with cooking spray, add batter and bake in preheated 400 degree oven for 20 to 25 minutes until golden brown.  Makes 12 muffins.  Enjoy!

You might also like my recipes for  some of the other muffins on the site.

Sausage and Cheese Grits Muffins

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  1. Can these be frozen for later?

  2. Could you use stone ground grits?

  3. I expected the grits to soften. The muffins are too gritty for my taste. What would cooked grits do to the mix?

  4. Can I substitute the honey for something else or leave it out?? I’m extremely allergic to it??

  5. So are grits cornmeal?

  6. i like it when a muffin has a “grit” to it due to cornmeal, will the grits give me that texture i like?

  7. Love all of your recipes…..Have you ever made “Cracklin Cornbread”? My Grandmother always made it but I was always too busy playing to watch her. I have looked for recipe but nothing tastes like hers. Texas folks would love for you to post a recipe!!! Thanks so much.

    • The Southern Lady says:

      It has been years since I made cracklin cornbread but used to make it when my children were little and we lived on the farm. We had cracklins back then from killing our own hogs. I always made it by just adding cracklins to my regular buttermilk cornbread. Here is the link to my cornbread. You can make this in muffins or in an iron skillet, too. I would add about a cup or a cup and a half of cracklins to the mixture. Happy you enjoy the recipes and happy to have you on the site, Charlene.

    • Have not even thought of cracklin’s in years. Had them when I was a little kid and 60+ now.

  8. ….and when do you put the sausage in the grits muffin?

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