Okra Cornmeal Cakes

This recipe is definitely not the ordinary. These okra cornmeal cakes are easy to prepare. The combination of yellow and white cornmeal, sweet corn and chives make this a tasty side dish or appetizer.

½ cup of yellow cornmeal

½ cup of white cornmeal

2 teaspoons of kosher salt

1 teaspoon of baking powder

¼ teaspoon of crushed black pepper

½ teaspoon of cayenne pepper

2 cups of buttermilk

½ pound of frozen cut okra, thawed

½ pound of frozen sweet corn, thawed

6 tablespoons of fresh chives

3 tablespoons of fresh parsley

Vegetable oil

Unsalted butter

In a large bowl, combine the yellow and white cornmeal. Add the baking powder, black and cayenne pepper. Using a whisk, blend thoroughly. Add the buttermilk and stir well.

Add the okra, corn, chives and parsley.

Using a heavy pan or cast iron skillet, heat about 1 teaspoon of butter and 1 tablespoon of vegetable oil over medium high heat. Add about ¼ cup of the batter for each cake and cook each side for about 3 minutes. When you flip the cakes over they should be crispy and slightly browned in color.

Repeat this procedure to complete all the cakes.

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