Today I’m sharing Mini Chorizo Corn Muffins for day 4 of my Super Bowl Snack Countdown. I loved corndogs as a kid, and these corn muffins are an updated version of those corndogs. The chorizo tastes great with the corn muffin mixture. They are easy to make too. Serve them with spicy brown mustard for dipping.
Mini Chorizo Corn Muffins
Adapted from Food Network Magazine
3 fully cooked chorizo sausages, Sliced into 24 ½ inch slices
1 tablespoon vegetable oil
½ cup yellow cornmeal
¼ cup all-purpose flour
2 teaspoons sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon cayenne pepper (optional)
1 large egg
¾ cup buttermilk
3 scallions, thinly sliced
Preheat the oven to 375°F and coat a 24-cup mini muffin pan with cooking spray.
Meanwhile, combine the cornmeal, flour, sugar ½ teaspoon salt, baking powder, baking soda and cayenne pepper in a large bowl. In a small bowl, whisk together the egg and buttermilk. Mix the egg mixture into the cornmeal mixture. Stir in the scallions and mix until smooth. It should have the consistency of pancake batter.
Pour the batter into the prepared muffin pan filling each cup about halfway. Place a piece of chorizo in the center of each cup. Bake until golden and cooked through, about 12 minutes. Let cool for 5 minutes, then remove from the pan. Serve warm.