Cornbread Jalapeño Sausage Bites

This is a great appetizer for those dinner parties where you have to have a bunch but don’t want to use the prepackaged appetizers. One batch of this will make about 72 appetizers, and as a bonus I had a bit left over so I made some cornbread stuffed jalapeños. I served these with ranch and buffalo ranch dressings. I think the cost for these were about 5-6 dollars. Not bad for a ton of tiny treats for your guests.
You can use any type of cornbread mix, I prefer the honey cornbread and you will need about 18oz of the dry cornbread mix.
2 eggs
1 cup milk
1 can corn (not drained)
1 can creamed corn
1 teaspoon sugar
1 package of jalapeño and cheese sausages cut into bite size pieces
(if you want to try the stuffed jalapeños you will need 2 jalapeños halved and seeded, cream cheese, pepper jack grated cheese)
Preheat the oven to 425 degrees
Beat the eggs in a large bowl, add the cornbread mix, milk and both cans of corn. Blend well

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Using a tiny cake tin which is Ideal for baking bite-sized sandwich cakes such as Victoria sponge, cheesecakes, muffins, mini appetizers and canapés…. Fill each tin with the cornbread mixture and top with the sausage slice. Cook in the preheated oven for 5 to 7 minutes.

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OK really how easy was that!

If you have leftover cornbread batter you can make stuffed Jalapeños.
Halve the jalapeños and seed them, add cream cheese to the inside, cover with cornbread batter and top with cheese. Cook in the preheated oven for 10-12 minutes until browned on top. Also a very yummy appetizer.

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Bon Appétit

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