Name: Pulled Pork and Pumpkin Cornbread Torta
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
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; 0.5 teaspoon salt; 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

Pulled Pork and Pumpkin Cornbread Torta

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Created this recipe from our family's favorite fall flavors. Pumpkin, pork, pecans, cornbread, and cranberries. All these flavors melt in your mouth, with the added flavors of fall and the slight chill in the air, bring an added warmth and smile to your hearts.

Recipe by Brenda Maxwell Watts

Published on September 24, 2020

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

10 mins

Total Time:

50 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

nonstick cooking spray
1 cup yellow cornmeal
1 cup bread flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon freshly ground nutmeg
1 cup solid-pack pumpkin
½ cup sour cream
½ cup packed brown sugar
⅓ cup vegetable oil
2 large eggs
4 cups cooked pulled pork, heated
½ cup toasted pepitas
½ cup dried cranberries
½ cup toasted chopped pecans
½ cup barbeque sauce

Directions

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

Cook's Note:

You can use all-purpose flour instead of bread flour.

Nutrition Facts (per serving)

448	Calories
20g	Fat
44g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 448
% Daily Value *
Total Fat 20g	26%
Saturated Fat 5g	25%
Cholesterol 91mg	30%
Sodium 1047mg	46%
Total Carbohydrate 44g	16%
Dietary Fiber 2g	9%
Total Sugars 16g
Protein 23g
Vitamin C 1mg	6%
Calcium 107mg	8%
Iron 3mg	14%
Potassium 196mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.