Ingredients

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

Preparation

  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.