Kaye'S Okra Fry Bread

• 1 cup cornmeal (I used a very course ground)
• 1 cup self-rising flour (I just used flour and baking powder)
• 2 teaspoons salt
• 2 1/2 cups water
• 1 (16 ounce) bag whole okra, sliced into 1/2-inch rounds (I used fresh and it was better IMO)
• 1/2 cup chopped vidalia onion
• 1 tablespoon clarified butter, plus more as needed (I used just regular unsalted butter)

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.
8. minutes, then flip and brown on the other side.
9. Repeat with additional batter, adding more butter as necessary.
10. I baked this at 350 in the cast hot iron skillet like a loaf of cornbread and it was delicious.

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

Taken from www.food.com/recipe/kayes-okra-fry-bread-153872 (may not work)