Corn Okra And Tomatoes Recipe

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Tomato-and-Okra Cornmeal Cakes

Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary test

hands-on:

50 mins

total:

50 mins

Yield:

Makes 16 appetizer servings

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Ingredients

Ingredient Checklist

• 2 cups plain yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 large egg
• 1 garlic clove
• ½ pound fresh okra, thinly sliced
• 1 jalapeño pepper, seeded and finely chopped
• ¼ cup canola oil
• Kosher salt
• Freshly ground pepper
• ¾ cup of your favorite pimiento cheese
• Arugula
• 1 pound small tomatoes, cut into 1/4-inch-thick slices
• Fresh basil leaves

Directions

Instructions Checklist

• 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.

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• 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.

Corn Okra And Tomatoes Recipe

Source: https://www.myrecipes.com/recipe/tomato-okra-cornmeal-cakes

Posted by: hayesthentor.blogspot.com

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