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Tomato-And-Okra Cornmeal Cakes (International) — Recipe | Foodgeist

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Tomato-And-Okra Cornmeal Cakes

🍰dessert·Internationalhard

Tomato-And-Okra Cornmeal Cakes

Name: Tomato-And-Okra Cornmeal Cakes
Cuisine: International
Ingredients: 2 cups plain yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon fine sea salt; 1 large egg; 1 garlic clove; 1/2 pound fresh okra, thinly sliced; 1 jalapeno pepper, seeded and finely chopped; 1/4 cup canola oil; Kosher salt; Freshly ground pepper; 3/4 cup of your favorite pimiento cheese; Arugula; 1 pound small tomatoes, cut into 1/4-inch-thick slices; Fresh basil leaves

Ingredients

2 cups plain yellow cornmeal

2 teaspoons baking powder

1 teaspoon fine sea salt

1 large egg

1 garlic clove

1/2 pound fresh okra, thinly sliced

1 jalapeno pepper, seeded and finely chopped

1/4 cup canola oil

Kosher salt

Freshly ground pepper

3/4 cup of your favorite pimiento cheese

Arugula

1 pound small tomatoes, cut into 1/4-inch-thick slices

Fresh basil leaves

Method

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1.
Whisk together first 3 ingredients in a large bowl. Whisk together egg and 1 1/2 cups water; add to cornmeal mixture, whisking until smooth. Smash garlic to make a paste. Stir okra, jalapeno, and garlic paste into cornmeal mixture. (Batter will be thick and will thicken even more as it sits, so add water, if needed.) Heat 1 Tbsp. oil in a large cast-iron skillet over medium heat. Pour 1 Tbsp. batter for each cake into skillet, and gently flatten into a 2-inch cake. (Don't overcrowd the cakes in the skillet.) Cook 2 to 3 minutes or until tops are covered with bubbles. Turn and cook 2 to 3 more minutes. Transfer to a paper towel-lined plate. Season with kosher salt and pepper. Keep warm in a 200° oven. Repeat procedure with remaining batter and oil. Spread each cake with about 1 tsp. pimiento cheese. Top with arugula, tomato, basil, and kosher salt and pepper.