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.

Ingredients:

• 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

 How to:

• 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.