Cornmeal Cakes with Smoked Chicken and Coleslaw

Southern Living
Cornmeal Cakes with Smoked Chicken and ColeslawRecipe
Photo: Jennifer Davick; Styling: Buffy Hargett
Pick up coleslaw, smoked chicken, and sauce from your favorite barbecue joint.
Makes 6 servings


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1 (6-oz.) package buttermilk cornbread mix
2/3 cup milk
2 tablespoons butter, melted
1 cup fresh corn kernels (2 ears)
1 pt. prepared coleslaw
1 pound chopped smoked chicken
1/2 cup barbecue sauce
2 avocados, sliced


1. Stir together first 3 ingredients in a small bowl until smooth. Stir in corn kernels. Drop mixture by 1/4 cupfuls for each cornmeal cake onto a hot, lightly greased griddle or large nonstick skillet. Cook over medium heat 3 to 4 minutes on each side or until golden.

2. Divide coleslaw among cornmeal cakes; layer with chicken, barbecue sauce, and avocado slices.

Created date

August 2012