![Southern Living Fried-Okra Cornbread in a basket to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/Drz3Scap9G0AjzYmQQVj6t9Z0Gs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27593_SupT_MeatNthree_092-d718e2315a124772840a4c1f1d948f0a.jpg)
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Two of your favorite Southern sides—fried okra and cornbread—come together in the this glorious recipe mashup. Anybody who’s made cornbread knows that you have to pour the batter in while the oiled skillet is hot, so why put that hot oil to good use and fry some okra in it?
After the okra comes out and the batter goes in, you sprinkle the partially fried okra over the top of the batter, then pop the skillet in the oven to finish baking the cornbread. The result is crispy okra and golden, tender cornbread, all in one beautiful skillet.
Ingredients
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2 cups sliced fresh okra
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1 3/4 cups whole buttermilk, divided
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2 1/2 cups self-rising white or yellow cornmeal mix, divided
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2 large eggs
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1/2 tsp. kosher salt
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1/2 tsp. black pepper
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1/4 cup, plus 3 Tbsp. peanut oil, divided
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Unsalted butter
Directions
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Preheat oven to 425°F. Add okra and 1/4 cup of the buttermilk to a medium bowl; toss to combine. Sprinkle with 1/2 cup of the cornmeal mix; toss with fingers to coat. Transfer okra to a plate, and set aside. In same bowl, add eggs, salt, pepper, remaining 2 cups cornmeal mix, and remaining 1 1/2 cups buttermilk; whisk together until combined. Set aside.
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Heat 1/4 cup of the oil in a 10-inch cast-iron skillet over medium-high until shimmering, about 1 minute. Add coated okra to skillet; fry, turning often, until golden brown, about 4 minutes. Remove okra from skillet using a slotted spoon; transfer fried okra to a paper towel-lined plate to absorb excess oil. Add remaining 3 tablespoons oil to skillet, and heat over medium-high until shimmering, about 1 minute. Pour hot oil into cornmeal batter; whisk until combined. Add cornmeal batter to hot skillet (batter should sizzle); do not stir. Sprinkle fried okra evenly over top of batter.
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Bake in preheated oven until top is golden brown, about 25 minutes. Immediately invert onto a wire rack, and remove skillet. Invert cornbread again, placing okra side up; let cool on wire rack 10 minutes. Serve with butter.
Nutrition Facts (per serving)
256 | Calories |
11g | Fat |
34g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 256 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 3g | 17% |
Cholesterol 56mg | 19% |
Sodium 169mg | 7% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 7g | 14% |
Vitamin C 7mg | 7% |
Calcium 103mg | 8% |
Iron 2mg | 9% |
Potassium 256mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.