Pulled Pork and Pumpkin Cornbread Torta
Description
Decadent, over-the-top, and delicious, this barbeque pulled pork torta is assembled with homemade pumpkin cornbread and sprinkled with fall-inspired toppings.
Ingredients
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nonstick cooking spray
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1 cup yellow cornmeal
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1 cup bread flour
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1 tablespoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon freshly ground nutmeg
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1 cup solid-pack pumpkin
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1/2 cup sour cream
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1/2 cup packed brown sugar
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1/3 cup vegetable oil
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2 large eggs
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4 cups cooked pulled pork, heated
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1/2 cup toasted pepitas
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1/2 cup dried cranberries
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1/2 cup toasted chopped pecans
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1/2 cup barbeque sauce
Directions
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.
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.
3
Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.
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.
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.
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.