Tomato-and-Okra Cornmeal Cakes

8 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
50 Mins
Total Time
50 Mins
Yield
Makes 16 appetizer servings
By Virginia Willis and Virginia Willis
July 2012
RECIPE BY 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

How to Make It

Step 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.

Step 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.)

Step 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.

Step 4

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

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Ratings & Reviews

Uccella's Review

acgibson
July 27, 2012
I thought these were really good.Okra really makes them moist and jalapeño gives a nice kick.great combination of flavors!

JessicaMc's Review

Katiagarnier
July 19, 2012
An easy recipe to modify. I will add more veggies and onions next time. I didn't have regular cornmeal so I used self-rising cornmeal. I definitely had to add water to the batter. This was yummy with the cheese added.

Katiagarnier's Review

BarryNicholas
July 18, 2012
N/A

BarryNicholas's Review

PamClark
July 17, 2012
N/A

PamClark's Review

Uccella
July 14, 2012
More time consuming than I thought, the cornmeal cakes didn't look anything like the picture but they tasted great! Love the combination of flavors .. even the okra!

acgibson's Review

JessicaMc
July 05, 2012
The recipe combines my favorite flavors of our sultry, so-hot-you-peel-off-your-clothing Alabama summers: okra, tomatoes, corn, basil, and a personal staple, pimento cheese. Make your own pimento cheese. I love how the cheese starts to melt when it hits the hot cake. It's so important to assemble these right away, when the corncake is still hot and crispy. I thought these were summer on a plate. Delicious.