Kaye's Okra Fry Bread

• 1 cup cornmeal
• 1 cup self-rising flour
• 2 teaspoons salt
• 2 1/2 cups water
• 1 (16-ounce) bag whole okra, sliced into 1/2-inch rounds
• 1/2 cup chopped Vidalia onions
• 1 tablespoon clarified butter, plus more as needed

1. In a large bowl, whisk together cornmeal, flour and salt.
2. Whisk in water to make a thin batter.
3. Stir in okra and onions.
4. Over medium heat, add clarified butter to a cast iron skillet.
5. Use a small ladle to pour batter onto skillet.
6. Pan should be hot enough to make batter sizzle.
7. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side.
8. Repeat with additional batter, adding more butter as necessary.

cornmeal, flour, salt, water, okra, vidalia onions, clarified butter

Taken from www.foodnetwork.com/recipes/paula-deen/kayes-okra-fry-bread-recipe.html (may not work)