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Photo: Hector Sanchez; Styling: Heather Chadduck   Photo by: Photo: Hector Sanchez; Styling: Heather Chadduck  

Pulled Pork Griddle Cakes

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.

Southern Living JUNE 2013

  • Yield: Makes 16 griddle cakes


  • 1 1/2 cups self-rising white cornmeal mix
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 2/3 cups buttermilk
  • 3 tablespoons butter, melted
  • 2 large eggs, lightly beaten
  • 2 cups chopped pulled barbecued pork (without sauce)
  • Fresh Cherry Salsa


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

2. 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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Pulled Pork Griddle Cakes Recipe