Cornmeal Sausage Balls are not your average ordinary sausage balls. Instead, they’re made with cornmeal, sausage, and cheese. Still the perfect appetizer!!
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.
Jiffy Cornmeal 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
- 25 Delicious Eggs Benedict recipes
- Bacon Cheddar Croissant Turnovers
Cornmeal Sausage Balls
- 1 pound pork sausage
- 2 -8.5 ounce packages Jiffy corn muffin mix
- 2 cups cheddar Colby cheese blend shredded
- Preheat oven to 400 degrees F.
- 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.