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