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Tomato and Okra Corn Cakes Recipe

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This recipe for Tomato and Okra Corn Cakes is from Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups plain yellow cornmeal
2 tsp. baking power
1 tsp. sea salt
1 large egg
1 clove garlic
1/2 lb. okra, thinly sliced
1 jalapeño pepper, seeded and finely chopped
¼ cup canola oil
Kosher salt
Freshly ground pepper
3/4 cup pimento cheese
Arugula
1 lb. small tomatoes, cut in ¼ inch thick slices
Fresh basil leaves
Directions:
Directions:
whisk together first three ingredients in a large bowl. Whisk together egg and 1½ cups of water. Add to cornmeal mixture, whisking until smooth.

Smash garlic and make a paste. Still okra, jalapeño and garlic paste into cornmeal mixture. Batter will be thick and thicken more as it sits, so add water if needed.

Heat one tbsp. in a cast iron skillet over medium heat. Pour one tbsp batter into each cake into skillet and gently flatten into 2” cake. Don’t over crowd the cakes. Cook for 2-3 minutes until tops are covered in bubbles. Turn and cook 2-3 minutes more. Transfer to papertowel lined plate. Season with kosher salt and pepper and keep worm in a 200º oven. Repeat until you’ve used all the batter.

Spread 1 tsp. pimento cheese and top with arugula, slice of tomato, basil and salt and pepper,
Number Of Servings:
Number Of Servings:
16 appetizer servings
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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