These bite-sized cornbread muffins are loaded with cheese, corn and sweet Italian sausage but feel free to make it your own with your favorite additions.
Preheat your oven to 375ºF. Spray two mini muffin tins with cooking spray and set aside. You can also just use one muffin tin but you'll have to bake in two batches.
If you're using the sausage, slide the meat our of the casings and cook in a skillet over medium to medium-high heat for about 10 minutes. Use a spatula to break up the meat to get crumbled pieces. Set aside.
In a large bowl, stir in the cornmeal, flour, sugar, baking powder, baking soda and kosher salt.
In a medium bowl add the buttermilk, milk and eggs. Whisk lightly to incorporate the eggs. Add the wet ingredients to the large bowl of dry ingredients and stir until just combined. Add the butter and corn, chilies and cheddar if you're using them and stir until combined. (Don't add the sausage.)
Pour one tablespoon of batter into each well of the muffin tin. Sprinkle a pinch of the cooked crumbled sausage into each well and press lightly so the meat sinks a little into the batter.
Bake for 10 to 12 minutes or until the mini muffins have risen and are slightly golden on top. Rotate the pan halfway through the bake time.
The base recipe was adapted from America's Test Kitchen's recipe for Golden Northern Cornbread with reduced sugar and add-ins included.