So, I should start by saying that I am no cook! That’s probably why I was so excited that my attempt to make my Granny’s cornbread and okra actually turned out. You see…I love my Granny’s southern cooking. But, she uses no recipes…she just adds what she thinks she needs, and it always turns out just perfectly. Mine…not so much. Thankfully, after many failed attempts, I finally succeeded!!
So, here’s what I did:
Cornbread
- Preheat oven to 400*. If using a cast iron skillet (which I recommend), add enough oil to lightly coat the entire bottom of the pan (approx. 2-3 tbsp). Then put the skillet in the oven for 5-10 minutes to get it nice and hot.
- While your skillet is heating in the oven, make the batter. I used my “eye” to put what I watched my Granny do last weekend, and then I mixed it together well. It should be easy to pour (think pancake batter). If needed, add a bit more milk. But it’s approximately this measurement: 1 1/2 cups cornmeal
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- 1/2 cup flour
- 1 tbsp sugar
- 1 egg, beaten
- 1 1/4 cup milk
- After your mixture is ready and your skillet is hot, carefully take the skillet out of the oven. Then, pour your batter into the hot skillet (it should sizzle on the bottom…that’s what makes it such a pretty golden color when you flip it over and serve later). Return it to the oven for approximately 20 minutes.
- After the cornbread has baked for the 20 minutes, it should be ready, but you can check it by inserting a toothpick in the center to make sure it comes out clean. Your bread should be a nice golden color, and the edges should be browning.
- Remove the skillet (carefully…it’s hot) from the oven and flip it out (upside-down) onto a serving platter. I usually let mine rest for 10-15 minutes while I finish other things, and then cut it to serve.
Okra
For this recipe, my Granny had canned okra from last season that she gave to me. For that, I rinsed the canned okra well and laid it out to dry a bit before battering. You can also use fresh okra (just wash and cut into the small pieces). I liked the canned okra best, because I hate having to deal with the slimy-ness of fresh okra, and it tasted exactly the same! But whatever you have seasonally works!
Mix 2 cups cornmeal with 1/2 cup of flour in a large bowl. (If you are using fresh okra, you’ll also want to add some salt. You don’t need it for the canned okra.) Pour your okra into the bowl and coat well with the cornmeal/flour mixture. I use a large slotted spoon to scoop the okra out while shaking off the extra cornmeal mixture off of the okra before putting it on your pan.
For cooking…two options (skillet/stovetop or baked/oven):
My Granny prefers baking her okra. If you also like the oven, here’s what you need to do with your coated okra…
- Preheat the oven to 425*.
- Pour approximately 4 tbsp of oil onto a large baking sheet and place in the preheated oven for just a few minutes to warm up the oil. Be careful not to let it start to smoke.
- Carefully remove the hot baking sheet from the oven. Use the slotted spoon to scoop the okra out of your bowl and shake off the excess cornmeal mixture. Then put the coated okra evenly on the baking sheet. Return it to the oven and bake for approximately 20 minutes. I typically stop about halfway and “shake” the okra around to kind of turn it mid-way. But it isn’t absolutely necessary. Just watch it, so you don’t end up burning your okra (yeah…I’ve done that before). Remove and enjoy!
My late grandma always preferred cooking her okra in her cast iron skillet. If you also like this option, here’s what you need to do with your coated okra…
- Heat about 1 1/4 cup of oil in your cast iron skillet.
- Depending on the amount of okra you are cooking, you may have to cook in batches. Use the slotted spoon to scoop the okra out of your bowl and shake off the excess cornmeal mixture.
- Allow your okra to fry on one side until it’s browned and then begin to turn/move it in the skillet so it doesn’t burn too quickly. Be careful…you can go from beautiful to black very quickly if you aren’t careful.
- Carefully remove the okra and let it drain in a bowl with paper towels on the bottom, to remove excess oil. Always remember to add more oil to the pan as needed when you get ready to cook your next batch(es). And, as always, ENJOY!
- We love to eat the leftover okra straight from the refrigerator…no need for heating 🙂
