3 Beer Rub Hoe Cakes with Black Bean Salsa Chicken

Georgia Grown


  • 1 pound Springer Mountain Farms Chicken Breasts
  • ¼ cup Oliver farms Pecan Oil
  • 3 gloves Garlic, minced
  • Salt and Pepper
  • 1 jar Abby J’s Black Bean Salsa
  • 1 cup Freeman’s Mill Self Rising Cornmeal
  • 1 Egg
  • 1 cup Buttermilk
  • 1 tablespoon Three Beer Rub


  1. Cut chicken into 1/2 inch cubes. Combine chicken, pecan oil, garlic, salt and pepper in a a zip top bag. Refrigerate hours to overnight.
  2. In a mixing bowl, combine corn meal, 3 Beer Rub, egg and buttermilk. Whisk to combine.
  3. Heat a skillet to medium high. Add chicken and cook until done, 170 degrees, 3 to 5 minutes.
  4. Add salsa and cook until heated through.
  5. Heat grill pan to medium high. Lightly grease with pecan or sunflower oil.
  6. Drop cornmeal batter on hot griddle by tablespoon. Cook a minute or two on each side or until golden.
  7. Repeat with all remaining batter.
  8. Top each hoecake with a spoonful of warm chicken mixture.