SENATOR AL FRANKEN'S : AUNT CARLA'S PUMKIN CORNBREAD
Every year Senator Al Franken sends some family recipes to me for the holidays... So I thought I would share with all of my Just A Pinch friends. Enjoy!
Provided by Colleen Sowa
Categories Sweet Breads
Time 35m
Number Of Ingredients 9
Steps:
- 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 by 13 baking pan (or two loaf pans), and place in the middle rack of the oven.
- 6. 6. Bake for 25 minutes, or until a cake tester or toothpick stuck in the middle of the cornbread comes out dry.
- 7. 7. Let the cornbread cool for ten minutes, and then cut into pieces and serve.
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Elizabeth Sawyer
[email protected]This cornbread is an abomination.
Triposa Mwontune
[email protected]I would not recommend this cornbread to anyone.
Archil Ghibradze
[email protected]This cornbread is a waste of time and ingredients.
Dilini Nisansala
[email protected]I wouldn't make this cornbread again.
Maqsood Riaz
[email protected]This cornbread is just okay. I've had better.
Anas Qureshi
[email protected]I'm not sure what I did wrong, but this cornbread came out really crumbly.
Ali Mardan
[email protected]This cornbread didn't turn out well for me. I think I might have overmixed the batter.
Gerald Stepney
[email protected]The instructions were a little unclear. I had to guess at a few things.
Deon Kerr jr
[email protected]I found this cornbread to be a bit dry.
Maah Siraj
[email protected]This cornbread is a little too sweet for my taste.
Wesono Cabbages
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the walnuts. It was still delicious!
Shoyaib Hossan
[email protected]I made this cornbread in a muffin tin and it turned out great. It's a perfect grab-and-go breakfast or snack.
Joseph Ngugi
[email protected]This cornbread is perfect for a fall potluck or party.
Sharyer Maqsood
[email protected]I love that this cornbread is made with whole wheat flour. It's a healthier option than traditional cornbread.
Hector Matome
[email protected]This cornbread is a great way to use up leftover pumpkin puree.
zain khursheed
[email protected]I'm not a baker, but this cornbread was so easy to make. I'm definitely going to make it again.
Amit Mandal
[email protected]This is the best pumpkin cornbread I've ever had. It's so easy to make and it always turns out perfect.
Richard Okon (Richy cool)
[email protected]I made this cornbread for Thanksgiving and it was a hit! Everyone raved about how moist and flavorful it was.
MD. Siam Raj
[email protected]I've never been a fan of pumpkin spice, but this cornbread changed my mind. It's so moist and flavorful.
Kez
[email protected]This pumpkin cornbread is delicious! I made it for my family and they loved it. It's the perfect fall treat.