My grill is no stranger to cooking stuffed jalapeños. But Cornbread and Sausage Stuffed Jalapeños make a sweet, savory, and salty side dish with just the right amount of heat to keep the flavor gods appeased.
Easy to make, cornbread and sausage stuffed jalapeños are perfect for grilling and a great dish for a dinner party when you have guests who are eager to roll up their sleeves and contribute.
Slowly brown the Italian sausage in a skillet breaking it up into tiny, crumbled pieces as it cooks until done and set aside to cool.
I always recommend wearing latex gloves or something similar when preparing jalapeños or any hot pepper. Slice peppers in half, remove seeds, and scrape the white internal membrane off and discard.
Follow the directions on the corn muffin mix making it in a medium to large sized mixing bowl. Fold in the sausage mixture and allow the batter to rest while you pre- heat your grill to the temperature indicated on the package.
I am using the pizza stone attachment on the Stok grill as a baking stone and allow it to pre-heat on the grill for about 15 minutes.
Stuff the jalapeños with a heaping tablespoon of the corn muffin batter with sausage pieces throughout.
Less is more when stuffing the jalapeños as the mixture will often expand by at least a third when fully cooked.
I prefer to place a piece of parchment paper directly on the hot pizza stone so if any of the corn muffin mixture bubbles over it will not make a complete mess.
My Cornbread and Sausage Stuffed Jalapeños grilled for about 15 minutes and were perfectly done. The combination of the jalapeño pepper and corn muffin stuffing mix made a sweet and delicious bite with the tiniest hint of heat at the finish line.
This recipe is a perfect supporting course for a holiday, game-day, or any day!
6 medium to large jalapeños
1/2 lb Italian sausage
1 package instant corn muffin mix
For other creative recipes on the grill, check out my book Exclusively Kamado available now!