1 pound breakfast sausage
1 11.5-ounce package Mexican or chipotle cornbread mix
2/3 cup milk
2 whole eggs
2 cups cooked Riceland Extra Long Grain Rice
1 14.75-ounce can cream-style corn
1/2 cup grated sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1.Preheat oven to 350.
2.In a skillet, brown the sausage over medium heat, taking care to crumble it well.
4.Let the sausage cool while mixing the remaining ingredients.
5.In a large bowl whisk together the milk, eggs and cream-style corn.
6.Stir in the rice, cheese, salt and pepper until well combined.
7.Fold in the cornbread mix until just combined.
8.Fold in the crumbled sausage until just combined.
9.Line a muffin pan with muffin cups; aluminum cups work best for these muffins. If using paper muffin cups, spray lightly with nonstick spray.
10.Scoop the batter into the muffin cups, filling up to the top.
11.Alternately, spray a 9x13-inch pan with nonstick spray and pour the batter in, and smooth the top.
12.Bake at 350: 30-35 minutes for the muffins, 40-50 minutes for a 9- x 13-inch pan.