2/3 cup fresh broccoli florets, cooked, finely chopped and patted dry
1/2 cup chopped green chilies
In a large bowl, combine the cornmeal, flour, baking soda, salt, garlic powder and cayenne. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Combine the sausage, broccoli and chilies; fold into batter.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.