Pulled Pork and Pumpkin Cornbread Torta

Pulled Pork and Pumpkin Cornbread Torta

Decadent, over-the-top, and delicious, this barbeque pulled pork torta is assembled with homemade pumpkin cornbread and sprinkled with fall-inspired toppings.

Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
448 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.
Step 4
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.
Step 5
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.
Step 6
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.

Ingredients

  • 1 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 2 large eggs
  • 1 cup bread flour
  • nonstick cooking spray
  • 1 cup yellow cornmeal
  • 1 cup solid-pack pumpkin
  • 4 cups cooked pulled pork, heated
  • 0.5 teaspoon baking soda
  • 0.5 cup sour cream
  • 0.5 teaspoon salt
  • 0.5 cup packed brown sugar
  • 0.33333334326744 cup vegetable oil
  • 0.5 cup dried cranberries
  • 0.5 cup barbeque sauce
  • 0.25 teaspoon freshly ground nutmeg
  • 0.5 cup toasted pepitas
  • 0.5 cup toasted chopped pecans

Categories

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