A combination of fresh summer vegetables in a tasty cornmeal "cake."
I made this for the first time this week, and it is definitely a keeper. The cornbread has a good flavor and the vegetables are well cooked. There is a hint of sweetness (I assume from the tomato.) The leftovers are just as good reheated, either in the microwave or the toaster oven.
This has lasted us for 4 meals, so I think I will cut the recipe in half next time. DH has suggested it would be good as muffins.
NOTE: - If you are not used to eating okra, you may notice the "slimey" texture at the first bite. Persevere. It goes away as you enjoy the overall taste and texture. ILpat
1 pound fresh okra, cut 1 inch pieces [approximately 22 (4-5 inch long)pods]
1 large green tomato, diced
1 medium onion chopped
1 clove garlic, minced (optional) [I used 1/8 teaspoon garlic powder]
1 jalapeño pepper halved & sliced, remove seeds if too hot [didn’t use]
2 large eggs beaten
1/4 teaspoon salt [only used 1/8 teaspoon since there is some in the cornmeal mix]
1/4 teaspoon black pepper
1/2 cup milk
1 cup cornmeal [I used cornmeal mix]
1/4 cup vegetable oil
Combine okra, tomato, onion, garlic & jalapeño in large bowl.
In separate bowl combine eggs, salt, pepper, milk.
Pour egg mix over veggies and toss to thoroughly coat.
Gradually add cornmeal until mixture on the okra and at the bottom of the bowl soaked up.
Continue to toss till ingredients are evenly mixed.
Mixture will have a gooey consistency.
Heat oil in 10 inch skillet over medium heat [4 or 5 on Pat’s stove] until hot.
Oil is ready when dash of cornmeal sizzles.
Spoon mixture evenly in skillet.
Reduce heat to medium-low [Pat’s stove 3].
Cover and fry till underside is golden brown, 10-15 minutes.
Then invert on plate and slide other side up into skillet and cook uncovered 5-8 minutes until golden brown.
Remove from skillet to paper towels to drain excess oil.