Name: Pulled Pork and Pumpkin Cornbread Torta
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Nonstick cooking spray -; Yellow cornmeal - 1 cup; Bread flour - 1 cup; Baking powder - 1 tablespoon; Ground cinnamon - 1 teaspoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Freshly ground nutmeg - ¼ teaspoon; Solid-pack pumpkin - 1 cup; Sour cream - ½ cup; Packed brown sugar - ½ cup; Vegetable oil - ⅓ cup; Eggs - 2 large; Cooked pulled pork, heated - 4 cups; Toasted pepitas - ½ cup; Dried cranberries - ½ cup; Toasted chopped pecans - ½ cup; Barbeque sauce - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pulled Pork and Pumpkin Cornbread Torta

1. Nonstick cooking spray -

2. Yellow cornmeal - 1 cup

3. Bread flour - 1 cup

4. Baking powder - 1 tablespoon

5. Ground cinnamon - 1 teaspoon

6. Baking soda - ½ teaspoon

7. Salt - ½ teaspoon

8. Freshly ground nutmeg - ¼ teaspoon

9. Solid-pack pumpkin - 1 cup

10. Sour cream - ½ cup

11. Packed brown sugar - ½ cup

12. Vegetable oil - ⅓ cup

13. Eggs - 2 large

14. Cooked pulled pork, heated - 4 cups

15. Toasted pepitas - ½ cup

16. Dried cranberries - ½ cup

17. Toasted chopped pecans - ½ cup

18. Barbeque sauce - ½ cup

How to cook deliciously - Pulled Pork and Pumpkin Cornbread Torta

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of 2 nonstick, 9-inch round baking pans with cooking spray.

2. Stage

Mix cornmeal, flour, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl until blended. Add pumpkin, sour cream, brown sugar, vegetable oil, and eggs; beat with an electric mixer on medium speed until blended and creamy, about 2 minutes.

3. Stage

Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.

4. Stage

Bake in the preheated oven until golden brown and a toothpick inserted into the centers comes out clean, about 20 minutes. Place both over a wire cooling rack and let cool slightly, about 8 minutes. Carefully remove cornbread from pans and set aside.

5. Stage

Center one cornbread, top-side down, on a serving plate or platter. Spoon and evenly spread the warm pulled pork over top to cover, then carefully center the remaining cornbread on top.

6. Stage

Mix pepitas, cranberries, and pecans together in a small bowl. Spoon evenly over the top edges of the cornbread and add a little spoonful to the center. Cut the assembled torta into even slices and serve with barbeque sauce.