My Successful Experiment

Who thinks this looks good???

I found this recipe for corn cakes with barbeque chicken and coleslaw in a Southern Living magazine, and thought it sounded delicious! Mom and Alison, on the other hand, were a little skeptical but agreed to try it. I made it for dinner last week and we all really liked it. *grin* Micah doesn't care for coleslaw, so he just ate the corn cake and chicken and thought that was good. The recipe in the magazine said to stop by your local barbeque restaurant and pick up smoked chicken and coleslaw and use a box of cornbread. This is my homemade version that had to have been at least as good (maybe better ;) )!

Corn Cakes with Barbeque Chicken and Coleslaw

Corn Cakes:

2 eggs

2 cups cornmeal

1 1/4 cups milk*

1/4 cup oil

6 teaspoons baking powder

1/2 teaspoon salt

Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth. Pour about 3 tablespoons batter onto hot griddle. Cook corncakes until they look somewhat dry on top and the bubble have burst (they take a little longer than pancakes). Flip; cook until lightly browned. 

Coleslaw:

1/2 cup mayonnaise

1/4 cup oil

2 1/2 tablespoons vinegar

1/4 cup sugar

dash of salt and pepper

1 pound shredded cabbage with carrot

Mix together first five ingredients. Stir in cabbage and refrigerate for several hours 

before serving.

Barbeque Chicken:

2 large chicken breasts, cooked and shredded

Barbeque sauce to your liking
(I didn't measure, but it was probably about 1 1/2 cups)

1/4 cup chicken broth

Mix all ingredients in a saucepan and heat over medium-low heat while making the corncakes.

Toppings:

additional BBQ sauce

sliced avocado

To serve, place one corn cake on plate. Put a scoop of coleslaw on, then add the barbequed chicken. Top with a little barbeque sauce and avocado slices.

Enjoy!

*Use rice milk instead of milk for a dairy-free dinner.