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!
Sausage and Cheese Grits Muffins
Ingredients
- 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
Instructions
- 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
You might also like my recipes for some of the other muffins on the site.
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I baked these this morning and they were good. But I will make some definate adjustments next time fo my own personal taste.
1. I HIGHLY reccomend cooking the grits first (didn’t care for the gritty texture)
2. I will double the sausage next time or use hot flavored sausage
3. I will use sharp cheddar cheese (I used medium and it did not have that desired cheesy -ness).
Otherwise I think it is a great recipe and aside from the gritty texture with the uncooked grits I enjoyed it very much. Great recipe for on the go or to serve aside eggs. With the adjustments i made to mine it will be a staple to take to our place at the lake for quick go to breakfast.
Thank you for this recipe and all of yours. I truly never have been disappointed in any of them.
help!! Jan 2015 says not cooked grits? Jan 2019 says cooked???
(or am I crazy??)
I don’t cook my grits before adding to the recipe but some people say they have cooked them first, so I am assuming the recipe will work either way.
many thanks.
In the comments you direct several folks to cook the grits first. If I do that, do I measure 3/4 cups cooked grits or cook 3/4 cup dry grits with water and add the whole amount?
I would measure 3/4 cup cooked grits, Cathy.
Can these be frozen for later?
I have not tried freezing these muffins, Anita, but I would think you could freeze them.
Could you use stone ground grits?
I am sure you could. You might want to cook the grits before adding to the recipe.
You can cook the grits if you want John.
Can I substitute the honey for something else or leave it out?? I’m extremely allergic to it??
You could try leaving it out or substitute sugar in place of the honey.
So are grits cornmeal?
They are ground up corn but not the same thing as cornmeal.
i like it when a muffin has a “grit” to it due to cornmeal, will the grits give me that texture i like?
Yes, it has a little bit of a gritty taste to it.
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.
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. https://thesouthernladycooks.com/2009/01/27/cornbread-muffins/ 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.
….and when do you put the sausage in the grits muffin?
Fold it in with the cheese. Thank you for bringing to my attention. Added to recipe.
Grits are not cooked right?
Yes, that’s right, Shirley.