Cooking with Karel Anne: Okra Cornmeal Griddle Cakes

It's the best of the southern world being brought to your doorstep! This takes the great southern vegetable, okra, and sends it up in class with this preparation! Okra Cornmeal Griddle Cakes Serving Size : 12 2 cups cornmeal 2 teaspoons baking powder 1 teaspoon salt 1 egg 1 cup buttermilk 1/2 cup water -- *see Note 8 ounces okra -- cut into 1/4" rounds 1/2 cup corn -- fresh or frozen 1 jalapeno -- diced small 1 clove garlic -- minced 1/4 cup corn oil 1. In a medium bowl, mix cornmeal, baking powder and salt. In a small bowl, stir the egg with a fork, then pour in the milk and blend with the fork. Stir the water into the cornmeal. [*The thicker the grind of the cornmeal, you may need more water.] Add the egg/milk mixture and whisk together. Allow the cornmeal to absorb the liquid. 2. Using a spatula, gently add the okra, corn, jalapeno, and garlic. Fold the mixture until it thickens. Wait one minute. Heat the griddle and add a drizzle of oil. Take heaping tablespoons of the batter onto the griddle. Spread to make each piece of okra to be in one layer. Allow to cook like a pancake, and turn over when it begins to steam. Cook to golden brown. Serve immediately. 3. Serve with sliced tomatoes on top, or on a layer of tomatoes.
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Per Serving 147 Calories; 6g Fat (34.0% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 18mg
Cholesterol; 289mg Sodium.


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