Reference the corn fritters,I've also seen this approach in areas of the South.
As much of the areas served meat and threes,and may have as many as 8 to 10 sides.
Often there would be soupy white,or pinto beans,along with bbq beans.
Often greens,with the pot likker,would be a choice.
They would ,because of the broth on the plates,serve a cormeal pancake,for soppin' and to keep the pork,or bbq pulled chicken out of the soppin's.
True corn fritters would be pan fried ,often in bacon grease,in a black iron skillet and could be as crisp as a potato chip.
The cornmeal pancakes would be a mixture of flour and cornmeal,have about the body of 4-5 inch pancakes,but with more the mouthfeel and flavor of cornbread.