Ingredients
- 1 cup cornmeal
- 1 cup self-rising flour
- 2 teaspoons salt
- 2 1/2 cups water
- 1 (16-ounce) bag whole okra, sliced into 1/2-inch rounds
- 1/2 cup chopped Vidalia onions
- 1 tablespoon clarified butter, plus more as needed
Directions
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.
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Newest Ratings and Reviews
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By bcookieh_4178635
Martin, GA
on December 03, 2007
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The taste was good. I don't know that mine turned out right. I thought they were suppose to be alittle crisp and mine were like pancakes.
By bfekany_3007949
Viera, FL
on November 27, 2007
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I as a fellow southerner for 5 generations and a lover of okra was very disappointed in the dish. It was way too heavy a lacked any real flavor.
By rbradshaw33_1501782
Austin, TX
on August 30, 2007
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I grow okra, but I don't get very many, so my mother shared this recipe with me. We LOVE Paula - she's real and she makes awesome food! These hoe cakes are great!
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