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).

This is another one of my funny catering recipes. This is the perfect party appetizer because it is cheap, fast and easy. Really easy. I always get requests for the recipe and when I give it to people, they can’t believe it is the same thing. Lets just say that if you saw the recipe FIRST you wouldn’t try these but once you have had them you are converted. Since you are seeing the recipe here first, well just trust me. Serve these at the next book club or baby shower and you will see people waiting at the oven for you to bring out the next batch.

2g of Carbs per bite

8g carbs per slice (1/18 of round)

2g carbs per ball

6g of carbs per dumpling

5g of carbs per snack

2 g of carbs per drummette