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.
INDIVIDUAL SKILLET CORNBREADS
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
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.
AUNTIE'S CAST-IRON CORNBREAD
In our house growing up, my mother and aunt were two peas in a pod. Truth be told, they still are. So, when it came to whipping up meals for the family, they often worked in tandem. If it was a night for Mommy's chili--that meant Auntie's cornbread was also coming to the party. My aunt adds a touch more sugar to her batter. It gives the perfect touch of sweetness to balance out the spice of my mom's chili. Adding butter to the bottom of the pan before pouring in the batter also creates a crust that helps it stand up to the heartiness of the chili. Crispy. Sweet. And buttery. Nothing could be better.
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a 12-inch cast-iron skillet, add 1 tablespoon of butter and place the skillet in the oven.
- In a small bowl, whisk together the oil, buttermilk and eggs. In a large bowl, mix together the cornmeal, all-purpose flour, cake flour, baking powder and sugar. Whisk the egg mixture into the dry mixture until combined. Do not overmix!
- Carefully remove the cast-iron skillet from the oven and pour the batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes. When done, rub the top with butter and add more for each slice when cut, if desired. Bon appetit!
EASY PUMPKIN CORNBREAD
Nice fall recipe for pumpkins.
Provided by dlwings
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
- Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 25 g, Cholesterol 35.2 mg, Fat 2.7 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 174.5 mg, Sugar 6.2 g
AL FRANKEN'S AUNTIE CARLA'S PUMPKIN CORNBREAD
Categories Side Bake Christmas Thanksgiving Quick & Easy Muffin Hominy/Cornmeal/Masa
Number Of Ingredients 9
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.
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