Name: Tomato-And-Okra Cornmeal Cakes
Yield: 4 servings
Ingredients: 2 cups plain yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon fine sea salt; 1 large egg; 1 garlic clove; 1/2 pound fresh okra, thinly sliced; 1 jalapeno pepper, seeded and finely chopped; 1/4 cup canola oil; Kosher salt; Freshly ground pepper; 3/4 cup of your favorite pimiento cheese; Arugula; 1 pound small tomatoes, cut into 1/4-inch-thick slices; Fresh basil leaves

Servings: 4 persons

2 cups plain yellow cornmeal
2 teaspoons baking powder
1 teaspoon fine sea salt
1 large egg
1 garlic clove
1/2 pound fresh okra, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1/4 cup canola oil
Kosher salt
Freshly ground pepper
3/4 cup of your favorite pimiento cheese
Arugula
1 pound small tomatoes, cut into 1/4-inch-thick slices
Fresh basil leaves

1
Whisk together first 3 ingredients in a large bowl. Whisk together egg and 1 1/2 cups water; add to cornmeal mixture, whisking until smooth.
2
Smash garlic to make a paste. Stir okra, jalapeno, and garlic paste into cornmeal mixture. (Batter will be thick and will thicken even more as it sits, so add water, if needed.)
3
Heat 1 Tbsp. oil in a large cast-iron skillet over medium heat. Pour 1 Tbsp. batter for each cake into skillet, and gently flatten into a 2-inch cake. (Don't overcrowd the cakes in the skillet.) Cook 2 to 3 minutes or until tops are covered with bubbles. Turn and cook 2 to 3 more minutes. Transfer to a paper towel-lined plate. Season with kosher salt and pepper. Keep warm in a 200u00b0 oven. Repeat procedure with remaining batter and oil.
4
Spread each cake with about 1 tsp. pimiento cheese. Top with arugula, tomato, basil, and kosher salt and pepper.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tomato-And-Okra Cornmeal Cakes

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