Best 4 Pulled Pork And Pumpkin Cornbread Torta Recipes
PULLED PORK AND PUMPKIN CORNBREAD TORTA
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.
Provided by Brenda Maxwell Watts
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 50m
Yield 12
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 44.3 g, Cholesterol 90.8 mg, Fat 20 g, Fiber 2.4 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 1047.3 mg, Sugar 16.1 g
FRIED CHICKEN AND PULLED PORK CORNBREAD POPPERS
These fun little apps are an instant conversation starter wherever they're served. We love them on game day, but they'd be a hit at brunch, too. -Crystal Schlueter, Babbitt, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Bake popcorn chicken according to package directions. When cool enough to handle, cut chicken into 12 pieces., Meanwhile, prepare cornbread mix according to package directions. Place a jalapeno slice in each of 24 foil-lined mini muffin cups. Fill each cup with 1 tablespoon batter. Gently press a piece of popcorn chicken into the centers of half the cups. Spoon 1 teaspoon pulled pork into the centers of remaining cups., Bake until golden brown, about 12 minutes. Serve with maple syrup; if desired, whisk chili sauce into syrup.
Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 120mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
PULLED PORK-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY
Here's what you need: milk, unsalted butter, honey, large eggs, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, nonstick cooking spray, pulled pork, cheddar cheese, barbecue sauce, coleslaw
Provided by Alix Traeger
Categories Appetizers
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
- In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
- Spoon about 1 tablespoon of pulled pork in the center of the batter.
- Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
- Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
- Bake for 25 minutes, or until the tops of the muffins spring back when touched.
- Remove the muffins from the tin and top with barbecue sauce and coleslaw.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 77 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, Sugar 39 grams
PULLED PORK WITH RAISIN CORNBREAD SANDWICHES
This saucy mixture on raisin corn bread is wonderful! A bit too spicy for me (but that didn't stop me from tasting it quite a few times!)that doesn't mean that everyone else didn't inhale it! Calraisins.org is where I found this and it was created by Chef Jason Rogers. This is definitely not finger food - the corn bread sops all the nice sauce!
Provided by Manami
Categories Lunch/Snacks
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 28
Steps:
- PULLED PORK:.
- Preheat oven to 350ºF.
- Rub pork with spices, pepper and salt.
- In roasting pan, brown meat on all sides over high heat.
- Put raisins, vinegar, wine and brown sugar in a blender and blend until smooth.
- Use this mixture to deglaze pan used for browning meat.
- Add onions; cover and place in oven.
- Bake for 2-1/2 hours or until meat can be broken or shredded with a fork.
- RAISIN CORN BREAD:.
- Preheat oven to 425ºF.
- Combine dry ingredients and wet ingredients in separate mixing bowl; mix well.
- Add wet ingredients to dry and stir until moistened.
- Pour batter into prepared(buttered)9x9x2" pan and bake for 20-25 minutes.
- Slice corn bread and serve with pulled pork; a salad of mixed greens and fresh fruit cup.
- CHEF'S NOTE: To make delicious sandwiches, cut cornbread into 3" squares and split horizontally.
- Spread cut halves with 1/4 cup softened butter, divided.
- Heat a 12" sauté pan over medium heat and toast buttered surface in batches until golden brown.
- Place bottom half of each square on a plate, toasted side up; top with 1 cup pulled pork and a sprinkling a parsley.
- Then top with remaining corn bread, reserving any pork for another use.
Nutrition Facts : Calories 821.2, Fat 35, SaturatedFat 13.1, Cholesterol 183.2, Sodium 448.8, Carbohydrate 78.3, Fiber 4.2, Sugar 43.4, Protein 38.9
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