This delicious meal combines two of your favorite Southern sides: fried okra and cornbread.
Anyone who has cooked cornbread knows that you must pour the batter into a hot oiled pan, so why not put that hot oil to good use by frying some okra?
After the okra is removed and the batter is added, you sprinkle the partially fried okra on top of the batter before placing the pan in the oven to finish baking the cornbread.
The end product is crispy okra and golden, tender cornbread in one stunning skillet.
2 cups of sliced fresh okra. 1 3/4 cup whole buttermilk, split 2 1/2 cups of self-rising white or yellow cornmeal, split Two huge eggs.
1/2 teaspoon kosher salt. 1/2 tsp black pepper. 1/4 cup + 3 tablespoons peanut oil, split Unsalted butter.
Preheat the oven to 425° F. Toss the okra with 1/4 cup of buttermilk in a medium basin. Sprinkle with 1/2 cup of the cornmeal mixture and toss with your fingers to coat.
Transfer the okra to a platter and set aside. In the same dish, combine the eggs, salt, pepper, remaining 2 cups cornmeal mixture, and remaining 1 1/2 cups buttermilk; whisk until incorporated. Set aside.
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