I really enjoyed this. Don't get me wrong, this is not the fried okra my great grandmother in NC made, but it's a nice, healthy alternative. I omitted the buttermilk and, as shortening is what provides a fair amount of flavor in the fried kind, I used a healthy dose of cooking spray. I also only baked for 30 minutes; by that time, the cornmeal was nice and brown and the okra was tender. I did have a lot of cornmeal left over, so I boiled some water (about 4 cups) and made some mush with it.
Natalie137 Posted: 09/19/10
Kristing Posted: 10/14/09
Awful! Thought we'd try it despite the poor reviews as we had some fresh okra from the farmer's market. It didn't taste even remotely close to fried okra and was stringy as well. I'd far rather use fresh okra for gumbo!
davidslori Posted: 07/11/10
Sadly, I made these before reading the reviews. I used House Autry stone ground cornmeal, and though I love this particular cornmeal in muffins, it did no justice in this recipe. I did only keep the okra in the oven for 20 minutes, so they did not become tough, but no one in my family liked them.
taval2 Posted: 04/18/10
Like others who also made this despite the horrible reviews I thought I could make it work... not. I did follow the advice of another reviewer and skipped the egg all together, just soaking the okra in milk and I used 50% corn meal and 50% flour with a good amount of cayenne, salt and pepper. I really thought this would be better than the other reviews indicated but it was lousy. Maybe frozen okra would have been better because the fresh just got tough once it was cooked. And despite the extra spices the crust was bland. Don't waste your okra on this one.
ael5292 Posted: 02/02/11
I baked mine elevated on a sprayed baking rack, set over a foil-lined pan. I thought they were delicious. Will definitely make again.
judireez Posted: 09/05/11
I baked a batch tonight. The only thing I changed was I used sour milk instead of buttermilk. They had great flavor and not all the grease that we were trying to get away from now, but they were kind of dry even though I let them soak like it said. I am going to play with the recipe and see if I can find a way to add moisture to it. I'll bet it won't be hard. :) Great recipe though. Just needs a little tweak is all. :-)
aperry0284 Posted: 10/09/11
This started to burn and was very dry even though I didn't bake it at the full temperature or the full length of time. Definitely won't make again.
Shangela Posted: 09/18/11
These were pretty good.. I'm not a huge fan of cornmeal although I had some on hand. I used about half cornmeal & half plain breadcrumbs.. The flavor was there... I used frozen okra & just put in on the stove just to warm it up a bit. They came out crispy & as well as I expected, but I've had better.
jmeleeS Posted: 06/11/12
This recipe was super easy, and the okra crisped up so nicely I really thought it was going to be astounding. This recipe just didn't have any flavor (and I even added more red pepper to the batter). The okra pods inside the batter just couldn't compete with the cornmeal base - though a pleasing texture all together, it is not a recipe I will make again just because it is so boring. I might try the batter on jalapeno slices to see if I can get a better result because truely the batter was the best I think I have tried for anything "oven-fried" to get that great crisp shell texture. Overall, as written, defintely not a keeper for us...
EllenDeller Posted: 10/15/13
We thought this was quite good. It's a bit drier than fried, but so much more healthy. I squeezed a little lemon into the buttermilk and added a full tablespoon of the CL Cajun spice mix into the cornmeal (I make the mix w/o salt), and if you don't make that, I strongly suggest a similar amount of a salt-free Cajun seasoning. Without the lemon and the spice mix, I fear this would be pretty bland. I baked at 410 degrees for just 30 minutes. A sprinkle of Tabasco was a nice touch, and my husband also had some ketchup with his. I made this along with some roast potatoes as an accompaniment to vegetarian BLTs prepared with maple smoked tempeh.