Ingredients

1 cup cornmeal
1 cup self-rising flour
2 teaspoons salt
2 1/2 cups water
1 (16-ounce) bag whole okra, sliced into 1/2-inch rounds
1/2 cup chopped Vidalia onions
1 tablespoon butter, plus more as needed

Instructions

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.

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