Cornbread "Turkeys"

 In the November Issue of Martha Stewart Living she had a recipe for cornbread loaves that were baked in a pan with two turkey molds.  I have always had a love for turkeys (I have a small collection that I bring out every Thanksgiving) so I thought I would add the turkey mold to my collection.  It is by Nordic Ware.  I love how cute these turned out!  The recipe is great and they really came out of the mold perfectly.  You can also make gelatin molds, and cake in the molds.  This will definitely be a new tradition at our Thanksgiving table!

 The mixture has been divided into the molds.

 All baked out of the oven, cooling, and keeping my fingers crossed they will pop out!

Here they are....I can't believe not one problem.  The detail shows up great too!  I was pleased at how well it stood on its own. 

Ingredients
1/2 cup plus 2 tablespoons unsalted butter
2 cups fresh or thawed frozen corn kernels
3 jalapeno chiles, minced
2 shallots, minced
1 cup plus 2 tablespoons all-purpose flour
2 1/4 cups yellow cornmeal
1 tablespoon plus 1 teaspoon coarse salt
3/4 teaspoon freshly ground pepper
3 tablespoons sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 cups buttermilk
1 1/2 cups grated cheddar cheese

Directions
Preheat oven to 350.  Coat two 5 cup turkey shaped pans with cooking spray.  Melt 1/2 cup butter and let cool.
Melt remaining 2 tablespoons butter in a skillet over medium-high.  Cook corn, jalapeno, and shallots, stirring occasionally, until soft, 4 to 6 minutes.
Whisk together flour, cornmeal, salt, pepper, sugar, baking powder, and baking soda in a large bowl.  Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture.
Whisk together melted butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar.  Mix until well-combined.
Divide the batter evenly between prepared pans; smooth tops.  Transfer to oven and bake, rotating pans halfway through, until a cake tester inserted into the centers come out clean, 30 to 35 minutes.  Let cool slightly before inverting onto a wire rack.  Serve warm or at room temperature.