Okra Cornbread
2 cups corn meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 egg, lightly beaten
1 1/2 cups buttermilk
2 T. melted shortening, bacon grease, butter or vegetable oil
1 cup or more okra, cut into rounds
If using fresh okra, drop rounds into boiling salted water and cook 4-6 minutes. Drain and cool.
If using frozen okra, thaw and drain.
If using canned okra, drain.
Preheat oven to 450 F. Melt the fat in the baking pan or cast iron skillet during this time. Hint: a cast iron skillet gets you the best cornbread texture.
Stir together the dry ingredients and set aside. Combine beaten egg and buttermilk. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Gently fold in okra.
Pour into hot, well-greased 9- or 10-inch skillet or pan. Bake about 20-25 minutes. Cornbread will begin to pull away from sides when done.
Note: This is not a high rising cornbread. It's dense and almost creamy in the center. The okra adds even more creaminess.
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 egg, lightly beaten
1 1/2 cups buttermilk
2 T. melted shortening, bacon grease, butter or vegetable oil
1 cup or more okra, cut into rounds
If using fresh okra, drop rounds into boiling salted water and cook 4-6 minutes. Drain and cool.
If using frozen okra, thaw and drain.
If using canned okra, drain.
Preheat oven to 450 F. Melt the fat in the baking pan or cast iron skillet during this time. Hint: a cast iron skillet gets you the best cornbread texture.
Stir together the dry ingredients and set aside. Combine beaten egg and buttermilk. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Gently fold in okra.
Pour into hot, well-greased 9- or 10-inch skillet or pan. Bake about 20-25 minutes. Cornbread will begin to pull away from sides when done.
Note: This is not a high rising cornbread. It's dense and almost creamy in the center. The okra adds even more creaminess.
