Tomato-and-Okra Cornmeal Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Other tasty additions to this recipe might include bacon pieces, microgreens, chopped avocado, or fresh broccoli sprouts. Ingredients:
2 cups plain yellow cornmeal |
2 teaspoons baking powder |
1 teaspoon fine sea salt |
1 large egg |
1 garlic clove |
1/2 pound fresh okra, thinly sliced |
1 jalapeño pepper, seeded and finely chopped |
1/4 cup canola oil |
kosher salt |
freshly ground pepper |
3/4 cup of your favorite pimiento cheese |
arugula |
1 pound small tomatoes, cut into 1/4-inch-thick slices |
fresh basil leaves |
Directions:
1. Whisk together first 3 ingredients in a large bowl. Whisk together egg and 1 1/2 cups water; add to cornmeal mixture, whisking until smooth.
2. Smash garlic to make a paste. Stir okra, jalapeño, and garlic paste into cornmeal mixture. (Batter will be thick and will thicken even more as it sits, so add water, if needed.)
3. Heat 1 Tbsp. oil in a large cast-iron skillet over medium heat. Pour 1 Tbsp. batter for each cake into skillet, and gently flatten into a 2-inch cake. (Don't overcrowd the cakes in the skillet.) Cook 2 to 3 minutes or until tops are covered with bubbles. Turn and cook 2 to 3 more minutes. Transfer to a paper towel-lined plate. Season with kosher salt and pepper. Keep warm in a 200° oven. Repeat procedure with remaining batter and oil.
4. Spread each cake with about 1 tsp. pimiento cheese. Top with arugula, tomato, basil, and kosher salt and pepper.
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