INGREDIENTS:

• 2 Andouille Chicken Sausages, chopped
• 1 8.5 oz box of Jiffy corn muffin mix
• 1 15 oz can of creamed corn 
• 1/2 cup of butter, melted 
• 2 cups sharp cheddar, shredded and divided in half 
• 2 tsp Cajun seasoning 
• 1 Tbsp sugar
• 1 large jalapeno, diced and seeds removed 

DIRECTIONS: 

• Preheat oven to 350 degrees. 
• Mix all ingredients in a bowl, saving 1 cup of cheddar cheese to sprinkle on top of the mixture.
• Once the dry muffin mix is completely mixed in with the other ingredients, put the mixture in a greased 8×8 baking dish.
• Bake for 50 minutes or until the cheese is bubbling and golden brown.