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Tomato-and-Okra Cornmeal Cakes Recipe

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This recipe for Tomato-and-Okra Cornmeal Cakes is from Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 jalapeņo 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:
Directions:
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.

Smash garlic to make a paste. Stir okra, jalapeņo, and garlic paste into cornmeal mixture. (Batter will be thick and will thicken even more as it sits, so add water, if needed.) Batter should resemble pancake batter... thin enough to pour.

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 and .) 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.

Spread each cake with about 1 tsp. pimiento cheese. Top with arugula, tomato, basil, and kosher salt and pepper.
Personal Notes:
Personal Notes:
A fourth of July favorite originally printed in Southern Living.

 

 

 

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