Gently wrap the dough around the pork, sealing the edges well.
In a medium bowl, mix together the cornbread batter by combining the dry mix with the egg and water until you have a smooth, pancake-like batter consistency. Dip each pork-filled ball into the batter and let the excess drip away.
Fry one or two at a time in about two inches of hot oil, turning until all sides are golden brown. Drain and cool on some paper towel.
Serve them with your favorite barbecue sauce for dipping and enjoy!