Tomato-and-Okra Cornmeal Cakes

Tomato-and-Okra Cornmeal Cakes Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Other tasty additions to this recipe might include bacon pieces, microgreens, chopped avocado, or fresh broccoli sprouts.

Good, solid recipe


Makes 16 appetizer servings

Recipe from

Southern Living

Recipe Time

Hands-on: 50 Minutes
Total: 50 Minutes


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
1 pound small tomatoes, cut into 1/4-inch-thick slices
Fresh basil leaves


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. 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. 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. Spread each cake with about 1 tsp. pimiento cheese. Top with arugula, tomato, basil, and kosher salt and pepper.


Virginia Willis,

July 2012
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