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Pulled Pork and Pumpkin Cornbread Torta
Pulled Pork and Pumpkin Cornbread Torta
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulgent BBQ pulled pork torta with pumpkin cornbread and autumn toppings.
Ingredients:
  • nonstick cooking spray
  • 1 cup yellow cornmeal
  • 1 cup bread flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon freshly ground nutmeg
  • 1 cup solid-pack pumpkin
  • 0.5 cup sour cream
  • 0.5 cup packed brown sugar
  • 0.33333334326744 cup vegetable oil
  • 2 large eggs
  • 4 cups cooked pulled pork, heated
  • 0.5 cup toasted pepitas
  • 0.5 cup dried cranberries
  • 0.5 cup toasted chopped pecans
  • 0.5 cup barbeque sauce
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and generously coat 2 nonstick, 9-inch round baking pans with cooking spray.
  • In a large bowl, blend together cornmeal, flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Add pumpkin, sour cream, brown sugar, vegetable oil, and eggs. Beat with an electric mixer on medium speed until creamy and well blended, about 2 minutes.
  • Divide the batter evenly between the 2 baking pans.
  • Bake in the preheated oven until beautifully golden and a toothpick inserted into the centers comes out clean, around 20 minutes. Allow them to rest on a wire cooling rack for about 8 minutes to cool slightly. Gently take the cornbread out of the pans and set aside.
  • Place one cornbread, top-side down, on a serving plate. Spread warm pulled pork over it evenly, ensuring it's fully covered. Carefully place the remaining cornbread on top.
  • Combine pepitas, cranberries, and pecans in a small bowl. Sprinkle mixture evenly over the edges and center of the cornbread. Cut the torta into slices and serve with barbeque sauce.

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