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Tasty Okra Cornbread

Tasty Okra Cornbread

2 T. vegetable oil
2 c. fine yellow cornmeal
1 c. flour
1 T. baking powder
1 T. chopped fresh thyme
1 T. kosher salt
1 T. garlic powder
1 t. black pepper
¼ lb. fresh okra, trimmed and cut crosswise into 1/8” thick rounds (1 c.)
1 c. finely chopped red bell pepper, divided
½ c. finely chopped red onion
2 ½ c. whole buttermilk, room temp
6 T. butter, melted
2 eggs, room temp
4 fresh okra pods, trimmed and halved lengthwise
4 (1/4” thick) red onion wedges

  1. Preheat oven 425. Pour oil into 10” cast iron skillet. Place in oven until oil is very hot, 10 minutes.
  2. In large bowl, whisk together cornmeal, flour, baking powder, thyme, salt, garlic powder and pepper.
  3. Stir in cut okra, half of bell pepper and chopped onion.
  4. In large bowl, whisk together buttermilk, melted butter and eggs.
  5. Add buttermilk mixture to cornmeal mixture. Stir just to combine.
  6. Remove skillet from oven. Carefully pour batter over hot oil in skillet, smoothing top into even layer.
  7. Bake 10 minutes. Remove from oven, top cornbread with halved okra, onion wedges and remaining bell pepper. Gently pressing into batter.
  8. Bake until golden brown and wooden pick inserted in center, comes out clean, 18-20 minutes.
  9. Let stand 10 minutes before serving.
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