Blackberry Farm

Friends of the Farm

Hoecakes with Pulled BBQ Chicken and Succotash

Hoecakes with Pulled BBQ Chicken and Succotash
Makes 12, 4-inch disks

The term “hoe cake” refers to an old tradition of field workers in the South using the flat surface of an actual hoe (the tool used to dig and turn soil) to cook fresh corn pancakes. When a skillet isn’t available, heating up a hoe over a fire or hot coals acts as the perfect griddle. Cornmeal cakes are best eaten fresh so cooking them at the last minute is essential to great flavor and texture. Whether using a hoe, griddle or skillet, our cornmeal mix makes lovely hoecakes perfect for eating with a vegetable plate or using them as a vehicle for pulled barbecue chicken topped with our Blackberry Farm Succotash.

1 package Blackberry Farm Cornbread Mix
2 tablespoons vegetable oil
2 pounds pulled BBQ pork or chicken from your favorite BBQ restaurant
¼ cup of your favorite barbecue sauce
1 cup Blackberry Farm Succotash

Follow the package directions to make the Blackberry Farm Cornbread Mix. Heat the vegetable oil in a cast iron skillet or griddle (or a hoe blade) over medium-high heat until shimmering. Pour the cornmeal batter into disks onto the hot surface and cook for about 2 minutes or until the surface is golden brown and the edges start to become crisp. Flip each cake once and cook for another 1-2 minutes. Remove from the pan and transfer to a plate or platter and keep warm in a very low oven.
Heat the barbecue gently in a medium saucepan or wrapped in foil and heated in a 200° F. oven. You can add a couple of tablespoons of water to the foil package or pot to help steam the meat and keep it moist. When the meat is heated, stir in the barbecue sauce and keep warm.

To assemble the plates, place a warm cornmeal cake on the plate, top with about ¼ cup of pulled barbecue and spoon about 1 tablespoon of Blackberry Farm Succotash on the top of the meat. Drizzle with a little extra barbecue sauce and serve immediately.