Cornmeal Cakes with Smoked Chicken and Coleslaw

YieldMakes 6 servings



  • 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


    Step 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.

    Step 2

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

Originally published on Southern Living, Cornmeal Cakes with Smoked Chicken and Coleslaw.