Tomato-and-Okra Cornmeal Cakes

3.0 8
3 stars
(8)
Photo: Iain Bagwell; Styling: Heather Chadduck
Recipe from Southern Living

Other tasty additions to this recipe might include bacon pieces, microgreens, chopped avocado, or fresh broccoli sprouts.

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 jalapeño 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

Preparation

Hands On: 50 Minutes
Total: 50 Minutes

  1. 1. 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.
  2. 2. Smash garlic to make a paste. Stir okra, jalapeño, and garlic paste into cornmeal mixture. (Batter will be thick and will thicken even more as it sits, so add water, if needed.)
  3. 3. 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.) 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.
  4. 4. Spread each cake with about 1 tsp. pimiento cheese. Top with arugula, tomato, basil, and kosher salt and pepper.
Virginia Willis,
July 2012