Cornbread hoe cakes topped with slaw and sauce with a choice of barbecue pork, beef brisket, sausage, chicken, turkey, or catfish.

In a large bowl, mix together cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk together milk, egg, and melted butter. Combine the wet ingredients with the dry ingredients and mix until just combined.

Make the Cornbread Hoe Cakes

Heat a skillet or griddle over medium heat and grease lightly with butter. Pour about 1/4 cup of the batter onto the skillet for each hoe cake. Cook until bubbles form and the edges look set, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.

Cook the Hoe Cakes

In a large bowl, combine shredded cabbage and grated carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate until ready to use.

Prepare the Coleslaw

On each cornbread hoe cake, layer your choice of cooked protein, followed by a generous scoop of coleslaw, and drizzle with barbecue sauce and hot sauce to taste.

redneck tacos

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