Sweet Corn Hushpuppies Recipe
pork belly, hot honey, ballpark jalapeños, remoulade
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Ingredients
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Hushpuppies
Method
Preparation
- 1
Prepare the Pork Belly
In a skillet, cook the pork belly over medium heat until crispy. Remove from heat and chop into small pieces.
- 2
Mix Dry Ingredients
In a large bowl, combine cornmeal, flour, baking powder, salt, and black pepper.
- 3
Combine Wet Ingredients
In another bowl, whisk together eggs and buttermilk. Add the sweet corn kernels and diced jalapeños.
- 4
Combine Mixtures
Fold the wet ingredients into the dry ingredients until just combined. Gently stir in the cooked pork belly.
- 5
Heat Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry Hushpuppies
Using a spoon or ice cream scoop, drop the batter into the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
- 7
Serve
Serve hot with hot honey and remoulade on the side.
