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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
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) bag whole 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) |
Directions:
1. In a large bowl, whisk together cornmeal, flour and salt.
2. Whisk in water to make a thin batter.
3. Stir in okra and onions.
4. Over medium heat, add clarified butter to a cast iron skillet.
5. Use a small ladle to pour batter onto skillet.
6. Pan should be hot enough to make batter sizzle.
7. Cook until underside is browned, about 3 to 4.
8. minutes, then flip and brown on the other side.
9. Repeat with additional batter, adding more butter as necessary.
10. I baked this at 350 in the cast hot iron skillet like a loaf of cornbread and it was delicious.
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