Cornmeal Sausage Balls Recipe
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Cornmeal Sausage Balls are not your average ordinary sausage balls. Instead, they’re made with cornmeal, sausage, and cheese. Still the perfect appetizer!!
Jiffy Cornmeal Sausage Balls
Just to be clear, I used cornmeal mix (like used to make cornbread), not baking mix (used to make pancakes and biscuits) in this recipe.
They taste like cheesy sausage cornbread heaven.
These down-home bites are perfect for entertaining and game day. As well, serve this recipe for breakfast, snack, or appetizers just like you would regular Sausage Balls. A similar recipe you’ll enjoy is these sausage rolls.
Ingredients for corn bread balls with sausage
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- 1 pound pork sausage
- 2 -8.5 ounce packages Jiffy corn muffin mix
- 2 cups cheddar Colby cheese blend shredded
Method
- In the bowl of an electric mixer, add all the ingredients and mix until well combined.
- Scoop the mixture into balls and place on a baking pan.
- Bake until cooked through and brown.
Cornbread Sausage Balls tips
- I prefer spicy foods and used hot sausage. You may opt for the mild version. I don’t particularly care for Maple or other flavored sausages in this recipe.
- The best way to mix these is with an electric stand mixer or electric hand-held mixer. Either way, an electric mixer is key. If you don’t have one, wash your hands thoroughly or put on kitchen gloves and get in there with your hands to mix everything together. It’s really difficult to get the ingredients combined with a spoon.
- I recommend baking these on a Silpat mat (silicone mat), parchment paper, or nonstick aluminum foil to prevent them from sticking on your pan. This also allows for easier cleanup.
- I use a spring-release scoop that holds two tablespoons for scooping them into uniformly shaped balls.
- Often times, I pack these for my boys’ lunch at school. Place a paper towel in the bottom of an insulated mug. Place the hot Sausage Balls with Bisquick Baking Mix in the container and place the lid on. They will stay hot and fresh at lunchtime.
- Additionally, these sausage balls freeze well. To freeze before cooking, place them an inch apart on a parchment-lined baking tray. Place them in the freezer for a few hours. Next, remove from the tray and place in a zip-top freezer bag. Cook as directed below adding a few minutes since they’ll be cooking from frozen.
- Once cooked through, they should be firm to the touch and golden brown on the outside.
While you’re here, give these recipes a try
- Cream Cheese Sausage Rotel Wonton
- Grands Ham Biscuit Sliders
- Delicious Eggs Benedict recipe
- Bacon Cheddar Croissant Turnovers
- You can also find great recipes at my recipe index
Cornmeal Sausage Balls
Ingredients
- 1 pound pork sausage
- 2 -8.5 ounce packages Jiffy corn muffin mix
- 2 cups cheddar Colby cheese blend shredded
Instructions
- Preheat oven to 400 degrees F.
- In the bowl of an electric mixer, add all the ingredients. Mix all ingredients until well combined.
- Using a spring-release scoop, scoop mixture into balls and place on a baking pan.
- Bake for 25 to 30 minutes or until cooked through and brown.**Please read above post for tips and suggestions.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I made these , they came out really dry . I was g sure if any milk was needed . I did the three ingredients and baked less than the time needed .
Any suggestions ?
Thank you !
Your sausage may have been leaner than what I used. You can milk if needed.
update — 2nd batch baked @ 350 for 14 minutes and they were much better … moist and not as dried out. I still prefer my “tried & true” recipe but will use this one too when I don’t have much time!
Well — I made these using a 1″ scoop so got a whole lot more and grated up ~8oz of Extra Sharp Cheddar cheese & hot Italian sausage. Baked @ 350 for about 18 minutes (1st batch) which was a bit too long so will modify to about 14-15 minutes for 2nd batch. These are very quick to make in a pinch; but I think I’ll stick with my “tried & true” recipe I’ve used for years! Thanks for sharing….
I cannot wait to make this version of sausage balls. I have made the original version my my aunt gave me over 40 yers ago and this sounds amazing, thanks!
I hate I don’t have any of the Jiffy corn muffin mix, I almost always have it. But as soon as I can get to the store I am making these! They look so good! Pretty sure my family will devour them! Thanks and stay safe!