In the American South, delicate cornmeal flatbreads known as hoecakes are a classic accompaniment to the regions signature barbecue. Originally a simple mixture of cornmeal, water and salt, hoecakes are so named for their earliest method of preparation. According to legend, early settlers and field hands cooked the cornmeal griddlecakes on the blades of hoes or shovels held over the hot embers of campfires. In other parts of America, similar breads are known as everything from ash cakes to johnnycakes. Serve these hoecakes alongside our Barbecued Chicken (see related recipe at right).
- Tbs. sugar
- baking powder
- fine-grind cornmeal
- egg
- buttermilk
- Tbs. canola oil
- active dry yeast
- all-purpose flour
- baking soda
- Coarse or pretzel salt
- fresh lime juice or 1 teaspoon red-wine vinegar
- Salt and freshly ground pepper.
This works equally well as a small salad–even tossed with salad greens for more bulk–or alongside salsa fresca for scooping up with a tortilla chip.
- ground cumin
- Juice of one lime
- honey
- cayenne
- cornstarch
- fresh bread crumbs
- oil for deep frying
- mayonnaise
- roasted red peppers
- extra-virgin olive oil
- chili powder
- hot pepper sauce
- Kraft Free Shredded Cheddar Cheese
- fat-free sour cream
Instead of the hoisin sauce, I typically use Teriyaki Sauce 1 for a ligher flavor.
- salt and pepper
- fresh shiitake or oyster mushrooms
- thin-cut chicken breast or chicken tenders
- hoisin sauce
- Salt and pepper
- ground chicken breast
- oil
- fresh minced ginger
- Hoisin sauce
- dry sherry
- oyster sauce
- sesame oil
- dry sherry
- cornstarch
- dried shiitake mushrooms
- cornstarch
- flour
- egg
- firmly packed brown sugar
- vanilla
- finely chopped PLANTERS Pecans