- 2 cups cornmeal
- 1 1/2 cups buttermilk
- 1 egg lightly beaten
- 1 tbsp baking powder
- 1 tsp sea salt
- 1 tbsp extra virgin olive oil
- 2 tbsp shortening
- 1 red onion finely chopped
- 5 okra spears sliced thinly on the bias
- 2 ears of corn cut from the cob
Preheat oven to 450°. Melt shortening in large cast iron skillet. Whisk buttermilk, egg, and oil together in medium-sized bowl. Stir in cornmeal, baking powder and salt until thoroughly incorporated. Stir in vegetables.Test shortening with a drop of batter. If the batter sizzles, it’s ready for the batter to be poured on top. Bake for approximately 30 minutes or until edges are dark brown and the room smells delicious. Let bread cool in pan shortly, before turning out onto plate.
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