Fresh Cherry Salsa, spiked with pepper jelly, puts these pork-rich griddle cakes over the top. Self-rising cornmeal mix, which includes both leavening and salt, adds just the right amount of lift and tenderness. Hungry for more? Serve with extra 'cue.

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Credit: Hector Sanchez; Styling: Heather Chadduck

Recipe Summary

Yield:
Makes 16 griddle cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together cornmeal mix and next 5 ingredients just until moistened; stir in pulled pork.

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  • Pour about 1/4 cup batter for each griddle cake onto a hot, lightly greased griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 2 to 3 minutes or until done. Serve immediately with salsa.

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