Packed with a colorful mix of fresh okra, bell pepper, and onion, this delectably moist cornbread tastes as showstopping as it looks.
Okra Buttermilk Cornbread
Yields: Makes 1 (10-Inch) Skillet
- 2 tablespoons vegetable oil
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh thyme
- 2½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ¾ teaspoon ground black pepper
- ¼ pound fresh okra, trimmed and cut crosswise into ⅛- to 1/16-inch-thick rounds (1 cup)
- ¾ cup finely chopped red bell pepper, divided
- ½ cup finely chopped red onion
- 2½ cups whole buttermilk, room temperature
- 6 tablespoons unsalted butter, melted
- 2 large eggs, room temperature
- 4 fresh okra pods, trimmed and halved lengthwise
- 4 (¼-inch-thick) red onion wedges
- Preheat oven to 425°. Pour oil into a 10-inch cast-iron skillet. Place skillet in oven until oil is very hot, about 10 minutes.
- In a large bowl, whisk together cornmeal, flour, baking powder, thyme, salt, garlic powder, and black pepper. Stir in cut okra, ½ cup bell pepper, and chopped onion. In a large bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to cornmeal mixture, stirring just until combined.
- Remove skillet from oven. Carefully pour batter over hot oil in skillet, smoothing top into an even layer with a small of set spatula.
- Bake for 10 minutes. Remove from oven; top cornbread with halved okra, onion wedges (broken into smaller clusters if needed), and remaining ¼ cup bell pepper, gently pressing into batter. Bake until golden brown and a wooden pick inserted in center comes out clean, 18 to 20 minutes more. Let stand for 10 minutes before serving.