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Cornmeal Cakes with Smoked Chicken and Coleslaw

Photo: Jennifer Davick; Styling: Buffy Hargett
Yield Makes 6 servings
Pick up coleslaw, smoked chicken, and sauce from your favorite barbecue joint.

Ingredients

  • 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

How to Make It

  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.