Putting in a vote for Music City Missy's Cornmeal Cakes with Okra

M

marilynfl

Moderator
After a long search, I scored fresh okra in the THIRD grocery store (Winn/Dixie). Since this is only the second time I've held okra in my hot little hands, I was a bit worried about Melissa's comment regarding Texas' BIG okra. My package was 8 oz and knowing I was making a half batch, I picked out 4 oz of the smallest to use. The half batch I didn't use are all 5" long. Is that too big? Are they the Yao Ming of the okra family?

I also added the kernels from an ear of bi-corn and served with guacamole mixed with a bit of sour cream. Very tasty.

I tried a splash of Tennessee Hot Sauce, but it overwhelmed the cake. However, Larry and I both think some spice would take this recipe over the top. Unfortunately, we have no clue what that might be since cornmeal rarely makes my menu.

Half batch made 11 3" cakes (don't forget I added an ear of corn). I did use more oil than the recipe states. Maybe my cast iron skillet was too hot?? I had to add a bit of oil three times.

Served with fresh tomatoes and really boring cilantro/pork sausages from Whole Foods. (Man, this is the THIRD boring sausage from them. I'm done forking out prime $$ for boring.)

Oh...and I couldn't eat "just one." I ate FOUR.

http://eat.at/swap/forum1/215516_I'm_on_an_okra_kick_-_Virginia_Willis'_Okra_Cornmeal_Cakes_-_bet_yo

 
They are addictive - DH couldn't stop eating them until the whole batch was gone!

Large pods CAN be tender - if you start to slice them and they crack and are fiberous, then you have ones that are too tough. I would not hesitate to use frozen okra in this recipe when fresh is not available. I am however freezing some this week just to have some really good fresh young okra for these all winter long.

As for the spice - I used two small jalapeno peppers from my garden (is called for one) and I think even then I could have used more because my peppers were small and not too hot. I am thinking a good dash of cayenne pepper in the batter will work.

I found I needed a little more oil than called for also. Had I fried them on my cast iron griddle I don't think it would have been needed but I liked the sort of hushpuppy crispness that the extra oil created.

 
Ah...I only used 1/2 of a small jalapeno because I'm a scaredy cat. Just adding

more of that might do the trick re: that ellusive spice..

For lunch today, I microwaved some bourbon baked beans and popped two of the corn cakes in the toaster to have with it.

Yummy again.

Thanks M! And thanks for the "too big" okra lesson. These were very green and looked fresh, based on my totally ignorant usage of okra.

 
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