I was making my 3 Bean Ale Stop Light Crock Pot Chili today and thought it would be great to make some cornbread to go with it. I opened my baking drawer to pull out the muffins tins when I came across a fall themed muffin tin that I bought at William Sonoma a few years ago. Oh perfect! My kids are going to love these. The muffin tin has turkey, acorn, maple leaf and pumpkin leaves. I used this tin for Thanksgiving a few years ago.
- 1 cup flour
- 1 1/2 cups yellow cornmeal
- 1 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 4 tablespoons melted butter – let it cool down
- ½ cup fresh or frozen corn
- 1/2 cup sharp shredded cheddar cheese
- ½ cup chopped green onion
- Heat oven to 400
- Grease a 12-cup muffin pan
- In a bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
- In a separate large bowl, whisk together buttermilk, egg, and melted butter.
- Pour dry mixture into the wet ingredients and stir just until moistened.
- Add corn and green onion.
- Fill muffin cups about 2/3 full.
- Bake for 13 to 15 minutes, until the muffins begin to brown on top.