When I was a kid, cornbread, polenta, and jonnycake were on my list of favorite fall food. Something about the flavor pairings that go with corn are so warm and welcoming. Cornmeal is also naturally gluten free - which means it is not hard to create gf versions of these classics. In fact, Mark and I had gf cornbread muffins at our wedding. ​I found some super cute muffin tins at an antique shop a few months ago and have since been perfecting a great cornbread muffin recipe. One thing I love about this recipe is that they are super versatile. They go great with a savory dish, but can easily turn into a sweet snack with an extra drizzle of honey or maple syrup on top. Beyond that, this version of cornbread is much more nutritious than your classic cornbread. The high amounts of butter, sugar, and white flour in these recipes negate the health benefits of the other ingredients. This recipe thrives on the naturally nutty flavor of corn, the warm tones of maple syrup, and fluffy texture of quinoa. These muffins are wonderful paired with a big bowl of chili or plate full of roasted fall veggies. They are definitely a staple in my house and a favorite of everyone I’ve shared them with. Give these muffins a try and let me know what you think!