Okra Hoe Cakes
Add sliced okra to these fried cornmeal hoe cakes for a delicious summer treat. They are perfect when topped with homemade comeback sauce.
Servings 4 people
- 1 cup self-rising white cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups buttermilk
- 2 eggs slightly beaten
- 1 cup fresh or frozen okra stems trimmed and sliced 1/4 inch thick
- Vegetable oil for frying
In a medium mixing bowl, combine self-rising white cornmeal, all-purpose flour, baking powder and cayenne.
Add the buttermilk and eggs and stir to combine.
Gently fold in the okra until it is dispersed through the batter evenly.
Heat the oil in a large skillet over medium high heat.
Scoop 1/4 cup of the batter into the hot oil. Cook the hoe cakes for about 2 to 3 minutes until the bottoms are brown and bubbles form on the tops and edges. Turn and cook an additional 2 to 3 minutes until the other side is golden brown.
Remove the cakes to a plate lined with a paper towel to drain the grease. Repeat with the remaining batter.
Storage: Once cooled, place the hoe cakes in an airtight container of freezer bag. Store in the refrigerator for up to four days.
Freezing: Cooked hoe cakes can be successfully frozen. To prevent them from sticking together, I suggest laying them out in a single layer on a baking sheet, let them freeze, then transfer them to plastic freezer bag.
Reheating: Okra Hoe Cakes can be reheated from both frozen and thawed. Preheat the oven to 350 degrees. Place the cakes on a lined baking sheet and toast them for about 5-15 minutes. It will take a little longer for them to heat through if they are frozen. If the hoecakes are thawed, you can also toast them again in a little cooking oil over medium heat in a skillet.
Serving: 1cake | Calories: 100kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Cholesterol: 19mg | Sodium: 291mg | Potassium: 0.1mg | Fiber: 2g