Pulled Pork Hushpuppies

While growing up in Kokomo, Indiana, there was not a whole lot in terms of restaurants, at least not that I remember. There was a great diner I recall where my mom just thought their egg cream, or cherry soda, or something on those lines, and the taco joint my dad loved, but a sign I remember seeing while driving in the back seat of their car was Long John Silver’s.  Not too sure why that restaurant has stayed in my mind for so long. I know their fast food was less than mediocre, but I am starting to think it was a memory of their hushpuppy.

If you have never had a hushpuppy, it is basically a cornbread mixture that is deep fried, and I recall their hushpuppies as being rather bland and heavy. Based on that thought, and as much as I like cornbread, I knew I could make a hushpuppy so good, it might take you down on one knee.

Pulled Pork Hushpuppy Recipe

As I recently explored making a bacon wrapped corn dog, I wanted to continue making a batter using cornmeal, of which brought back those memories of hushpuppies, and making a great batter. Oh yeah, and I through in some pulled pork just to make it even better.

This batter is so simple to put together, pulled pork or not, and one that had my wife, myself, and kids wanting more.

  • 1 cup of fine yellow corn meal
  • 3/4 cup of all-purpose flour
  • pinch of red chili flake
  • 1/2 tsp white sugar
  • 1 tsp salt
  • 1/2 cup of finely chopped red onion
  • 2 scallions, finely sliced
  • 1 serrano chili, seeds and ribs removed, finely chopped
  • 1 cup of pulled pork
  • 1/2 cup of Mexican blend cheese
  • 1 egg, beaten
  • 1 cup of buttermilk
  • Oil for deep frying, approximately 3 cups

Begin by preheating your oil as you want to get it to around 350-375 degrees, on medium heat.

Take all of your ingredients and add them to a large mixing bowl. Make sure you mix everything into a nice batter, and that the flour and corn meal are fully incorporated.

Get a cup of water next to your mixing bowl and add two small spoons to the water. Remove and take one spoonful of the thick batter, using the other spoon to make them into a nice football shape. Carefully slide it into the hot oil, dip the spoons back in the water, and repeat.

The hushpuppies only take a few minutes to cook. You should have a nice golden brown when they are ready. Remove with a slotted spoon, and let any access oil drain on some paper towel. Season immediately with salt. Repeat the process with the remaining batter.

Now I know you should probably serve these with a nice fish dinner, or better yet a fried chicken dinner, but some times you cannot resist, and must serve them as is.

These pork filled hushpuppies will be a huge hit, and a great surprise to those that are used to a simple cornmeal batter.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

9 thoughts to “Pulled Pork Hushpuppies”

  1. You know I have never tried hush puppies and im 26 years old. I think your recipe is going to help me change that, im putting these on my menu this week! Thanks for sharing.

  2. I just made my own version of hushpuppies not too long ago, but these definitely trump them! Can’t wait to try these out!

  3. Wow, what a great way to use up leftover pulled pork , and a yummy way!! We just opened up our deep fryer that we got for our wedding 2 years ago and haven’t stopped using it since! My hubby will love this recipe!!

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