Okra Laced Hoecakes
- Nonstick butter spray
- 2 cups all-purpose cornmeal
- 2 1/2 cups water
- 1 1/2 teaspoon salt
- 1/4 cup sliced, about 1/8-inch, thin rounds okra
- Vegetable oil
Spray pan with a nonstick butter spray, heat griddle to medium-high, so it gets hot.
*Cook's Note: Use the "inverted plate on top" technique to flip hoecake.
* When the edges are slightly brown, place a wet glass plate over the hoecake. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoecake off the plate back in the pan to cook the other side, until golden brown.
Stir the batter and add oil to the pan before making your next hoecake. Serve with butter.