Pulled Pork And Pumpkin Cornbread Torta Recipes

PULLED PORK AND PUMPKIN CORNBREAD TORTA

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.

FRIED CHICKEN AND PULLED PORK CORNBREAD POPPERS

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.

PULLED PORK-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY

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!

PULLED PORK WITH RAISIN CORNBREAD SANDWICHES

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.