Cornbread and Sausage Stuffed Jalapeños
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.
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
½ lb Italian sausage
1 package instant corn muffin mix
For other creative recipes on the grill, check out my book Exclusively Kamado available now!