Best 6 Senator Al Frankens Aunt Carlas Pumkin Cornbread Recipes

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In search of a delectable treat that combines the comforting flavors of pumpkin and cornbread? Look no further than Senator Al Franken's Aunt Carla's Pumpkin Cornbread recipe! This Southern-inspired dish has become a highly sought-after culinary gem, capturing the hearts of food enthusiasts everywhere. Embark on a culinary journey as we delve into the secrets of this scrumptious recipe, exploring the perfect balance of sweet pumpkin and savory cornmeal, resulting in a moist and flavorful cornbread that will leave you craving more. Get ready to impress your friends and family with this delightful dish, perfect for any occasion.

Here are our top 6 tried and tested recipes!

PUMPKIN CORNBREAD



Pumpkin Cornbread image

I developed this recipe as a cross between pumpkin pie and cornbread! This makes a moist, flavorful cornbread. This is sweet without being too sweet!

Provided by sueb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 12

cooking spray
2 cups cornmeal
3 tablespoons whole wheat flour
1 tablespoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 cup soy milk
1 cup sour cream
¾ cup pumpkin puree
¼ cup oil
¼ cup agave nectar
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
  • Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
  • Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
  • Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 26 g, Cholesterol 23.9 mg, Fat 10.2 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 154.4 mg, Sugar 6.5 g

PUMPKIN CORN BREAD



Pumpkin Corn Bread image

These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.

Provided by CHRISTI LARSEN

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 28m

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
¾ cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, well beaten
1 cup canned unsweetened pumpkin puree
½ cup packed dark brown sugar
¼ cup canola oil
1 cup coarsely chopped pecans

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
  • Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 26.8 g, Cholesterol 31 mg, Fat 12.3 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 195.1 mg, Sugar 10.2 g

INDIVIDUAL SKILLET CORNBREADS



Individual Skillet Cornbreads image

The scent of freshly baked cornbread brings back a flood of sweet memories for Carla Hall. "Hot cornbread right out of the oven is like a dinner bell to me," she says. Almost every Sunday after church, the chef and her family traveled 30 minutes to her grandmother's house for lunch, and skillet cornbread was always part of the meal. "Granny would cook the cornbread only once we got inside the door," Carla says, and everyone knew it was time to eat when the smell of the finished bread wafted through the air. Today, Carla makes the recipe just as her grandmother did - with cream-style corn and buttermilk - but she adds her own twist: a smear of cinnamon butter on top.

Provided by Carla Hall

Categories     side-dish

Time 30m

Yield 4 skillet cornbreads

Number Of Ingredients 12

1 cup yellow cornmeal
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup buttermilk
1/2 cup canned cream-style corn
1/4 cup plus 1 tablespoon canola or other neutral oil
1 stick salted butter, at room temperature
1/2 teaspoon ground cinnamon
2 teaspoons confectioners' sugar
1/8 teaspoon almond or vanilla extract

Steps:

  • Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425˚ F.
  • Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and 1/4 cup oil.
  • Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides. Pour the batter evenly into the skillets. The batter will begin sizzling right away.
  • Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
  • While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners' sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).
  • Serve the cornbread hot or warm with a dollop of cinnamon butter.

PUMPKIN CORN BREAD



Pumpkin Corn Bread image

This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.-

Provided by Taste of Home

Time 45m

Yield 24 servings.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1-1/2 cups solid-pack pumpkin
1/2 cup 2% milk
3 tablespoons butter, melted
pumpkin butter

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

SENATOR AL FRANKEN'S: WILD RICE STUFFING



Senator Al Franken's: WILD RICE STUFFING image

Senator Al Franken of Minnesota sends family recipes every year... and I am sharing with you! He said, "It's great alone, but Thomasin loves mixing it up with peas, mashed potatoes, and gravy." I am with Tomasin!!! Tomasin is Al's daughter. Enjoy!

Provided by Colleen Sowa @colleenlucky7

Categories     Other Side Dishes

Number Of Ingredients 7

1 pound(s) wild rice (mahnomen)
1 stick(s) butter
10 clove(s) garlic
3 medium yellow onions
4 stick(s) celery
2 pound(s) white button mushrooms
- salt to taste

Steps:

  • 1. In a colander, rinse the wild rice. 2. Put the rice in a pot, and cover with 3 inches of water. Boil in a pot, uncovered, for about 20 to 25 minutes. If you're using Mahnomen wild rice, it will cook more quickly than the paddy variety. 3. While the rice is boiling, slice (do not mince) the mushrooms, onions, garlic, and celery. 4. Melt the butter in a skillet, and sauté the onions, garlic, and celery until they begin to bleed a little liquid into the butter. Then add the mushrooms. The celery and onions should not be totally soft. 5. Once the rice has cooked, drain it and add to the sautéed vegetables. 6. Add salt to taste, and stuff into the turkey before roasting. The rest can be eaten as a side dish at dinner.

AL FRANKEN'S AUNTIE CARLA'S PUMPKIN CORNBREAD



AL FRANKEN'S AUNTIE CARLA'S PUMPKIN CORNBREAD image

Categories     Side     Bake     Christmas     Thanksgiving     Quick & Easy     Muffin     Hominy/Cornmeal/Masa

Number Of Ingredients 9

2 cups cornmeal
2 cups white flour
1 cup sugar
2 Tbs baking powder
1/2 tsp baking soda
1 cup vegetable oil
4 eggs
2 1/4 cups pumpkin puree
1 cup milk

Steps:

  • 1. Preheat oven to 350 degrees. 2. Combine all the dry ingredients in a large bowl. 3. On the first speed of a hand or standing mixer, beat together the eggs, oil, pumpkin puree and milk. 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. 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. 6. Bake for 25 mns, or until cake tester or toothpick stuck in the middle of the cornbread comes out dry. 7. Let the cornbread cool for 10 minutes, and then cut into pieces and serve.

Tips:

  • Use fresh pumpkin puree for the best flavor. You can make your own pumpkin puree by baking a pumpkin and then scooping out the flesh, or you can buy canned pumpkin puree.
  • Be sure to drain the canned corn before adding it to the batter. This will help to prevent the cornbread from being too wet.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
  • Be careful not to overmix the batter. Overmixing can make the cornbread tough.
  • Bake the cornbread in a preheated oven. This will help to ensure that it cooks evenly.
  • Serve the cornbread warm with butter and honey.

Conclusion:

Aunt Carla's Pumpkin Cornbread is a delicious and easy-to-make recipe that is perfect for fall gatherings. The pumpkin and cornmeal give the cornbread a moist and flavorful texture, while the buttermilk and honey add a touch of sweetness. This cornbread is sure to be a hit with everyone at your table.

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