Kaye's Okra Fry Bread

• 1  cup  plain cornmeal
• 1  cup  self-rising flour
• 2  teaspoon  salt
• 1 16-ounce bag frozen whole okra, sliced into 1/2-inch rounds
• 1/2  cup  chopped Vidalia Onions or Spring onions
• 2 1/2  cup  water
• 1  tablespoon  clarified butter, plus more as needed

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.

Yield: 8 servings
Preparation time: 5 minutes
Cooking time: until both sides golden brown
Ease of preparation: Easy

Recipe courtesy Paula Deen