If you want to really get outside-the-box with your next cooking foray, try this okra cornmeal cake recipe. It’s simple to whip up the cornmeal cakes and they make a great side dish for brunch. Jalapeño and diced red pepper add a spicy kick that perfectly balances the buttery cornmeal and creamy cilantro lime dip. Fun okra recipes can be hard to find, but this one is a winner that will quickly become a favorite. Cook up a batch and be sure to let us know how you enjoyed it by rating and reviewing the recipe.
Okra is a vegetable high in vitamins and nutrients, but that doesn’t mean it needs to get stuck in a humdrum veggie dish. This cornmeal cake recipe is the perfect way to get a healthy dose of nutrients in a fun, tasty treat. The cakes are pan fried for a crispy golden brown outside with a soft, spicy center. Dip them in the refreshing cilantro lime yogurt dip for a taste that is savory, sweet, and spicy all at the same time. The dip uses Cabot Plain Greek Yogurt for a light and healthy base infused with zesty lime juice. Bring a tray of okra cornmeal cakes to your next lunch meeting or enjoy the batch yourself. You’ll be glad you did!
Cabot is a cooperative of 800 dairy farm families that have worked for generations to provide the highest quality products. When you use a Cabot dairy product, you can rest assured that you’re getting the very best! We love hearing feedback on our recipes, so please rate and review the dish with your thoughts and comments.
1½ cups sliced okra rounds
1 jalapeño, minced
½ cup diced red pepper
1 clove garlic, minced
1 cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon salt
½ cup water
Salt and pepper
¼ cup oil for frying (coconut, canola, etc.)
½ cup Cabot Plain Greek Yogurt
Juice of 1 lime
2 tablespoons chopped cilantro
To see how to make this recipe, visit Running to the Kitchen.
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