Kayes Okra Fry Bread Recipes

KAYE'S OKRA FRY BREAD

Kaye's Okra Fry Bread image

From Paula Deen. This is really good. I made some changes that I noted on the recipe because I was using what I had on hand. My bread turned out GREAT with a really good crust. I served with a big pot of beans.

Provided by riffraff

Categories Breads

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup cornmeal (I used a very course ground)
1 cup self-rising flour (I just used flour and baking powder)
2 teaspoons salt
2 1/2 cups water
1 (16 ounce) bag whole okra, sliced into 1/2-inch rounds (I used fresh and it was better IMO)
1/2 cup chopped vidalia onion
1 tablespoon clarified butter, plus more as needed (I used just regular unsalted butter)

Steps:

In a large bowl, whisk together cornmeal, flour and salt.
Whisk in water to make a thin batter.
Stir in okra and onions.
Over medium heat, add clarified butter to a cast iron skillet.
Use a small ladle to pour batter onto skillet.
Pan should be hot enough to make batter sizzle.
Cook until underside is browned, about 3 to 4.
minutes, then flip and brown on the other side.
Repeat with additional batter, adding more butter as necessary.
I baked this at 350 in the cast hot iron skillet like a loaf of cornbread and it was delicious.

Nutrition Facts : Calories 290, Fat 4.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 1583.3, Carbohydrate 56.6, Fiber 7, Sugar 2.5, Protein 8.1

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