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