Al Franken'S Auntie Carla'S Pumpkin Cornbread – a delicious recipe with cornmeal, white flour, sugar, baking powder, baking soda, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Preheat oven to 350 degrees.
2
2. Combine all the dry ingredients in a large bowl.
3
3. On the first speed of a hand or standing mixer, beat together the eggs, oil, pumpkin puree and milk.
4
4. Fold the wet ingredients into the dry in three batches with a rubber spatula. The batter will be smooth, and is more fluffy than liquidy.
5
5. Pour the batter into a 9 x 13 baking pan; 2 loaf pans; or- as shown by Franken on Twin Cities Public Television's Almanac- acorn cakelet pans {available at Williams Sonoma.} Place in middle of the oven.
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6. Bake for 25 mns, or until cake tester or toothpick stuck in the middle of the cornbread comes out dry.
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7. Let the cornbread cool for 10 minutes, and then cut into pieces and serve.
1273
kcal
Calories
74
g
Fat
146
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups cornmeal, 2 cups white flour, 1 cup sugar, 2 Tbs baking powder, and more.
Yes, Al Franken'S Auntie Carla'S Pumpkin Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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