Prep 10 mins
Cook 45 mins
From Paula Deen. This is really good. I made some changes that I noted on the recipe because I was using what I had on hand. My bread turned out GREAT with a really good crust. I served with a big pot of beans.
- 1 cup cornmeal (I used a very course ground)
- 1 cup self-rising flour (I just used flour and baking powder)
- 2 teaspoons salt
- 2 1⁄2 cups water
- 1 (16 ounce) bagwhole okra, sliced into 1/2-inch rounds (I used fresh and it was better IMO)
- 1⁄2 cup chopped vidalia onion
- 1 tablespoon clarified butter, plus more as needed (I used just regular unsalted butter)
- In a large bowl, whisk together cornmeal, flour and salt.
- Whisk in water to make a thin batter.
- Stir in okra and onions.
- Over medium heat, add clarified butter to a cast iron skillet.
- Use a small ladle to pour batter onto skillet.
- Pan should be hot enough to make batter sizzle.
- Cook until underside is browned, about 3 to 4.
- minutes, then flip and brown on the other side.
- Repeat with additional batter, adding more butter as necessary.
- I baked this at 350 in the cast hot iron skillet like a loaf of cornbread and it was delicious.
Nice taste...I think I should have cooked it in the oven a little longer. It tested done at about 45 minutes, but it wasn't golden brown yet. I might try this the way Paula makes it next time. Thanks for sharing. Additional Note: The next day I sliced this, having made it riffraff's way and then fried in a little margarine, kind of like making fried corn meal mush. My husband, 1 1/2 year old granddaughter and I couldn't get enough of this! This one is a keeper for me!! :-)