Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Open the can of creamed corn and empty into a bowl.

Measure out the flour, cornmeal, salt, baking powder, and sugar into a large bowl.

In a separate bowl, crack the eggs and make sure there are no shells in the bowl. Then add the creamed corn and milk.

Melt the butter in the small pot.

Preheat the oven 350°F. Place the sausages on the baking sheet and bake until the internal temperature reaches 165°F, about 20 – 30 minutes. Allow to cool, then slice into 2 cm rounds.

Add the melted butter and other wet ingredients to the dry ingredients and whisk together until just combined.

Line the muffin tin with the liner and spoon the batter into the cups. Place a slice of the sausage on top.

Increase the heat on the oven to 400°F.

Place the muffins in the oven and bake for 15 – 18 minutes, until a toothpick inserted into the middle comes out clean.

Serve with ketchup, mustard, or your favourite BBQ sauce for dipping!