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
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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