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.
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.