“Here, I’ve gently tweaked the classic by adding a bounty of fresh vegetables to a wholesome foundation of nutty whole-grain cornmeal and creamy low-fat buttermilk.”
—Virginia Willis
recipe 
yields
6-8 servings
2 tablespoons canola oil
2 cups yellow whole-grain cornmeal
1 teaspoon fine sea salt
1 teaspoon baking soda
6 fresh okra pods, stem ends trimmed, very thinly sliced (about 1 cup)
1 red onion, chopped,Cut and scraped kernels from 2 ears of fresh corn, cut from the cob (about 1 cup)
1 banana pepper, thinly sliced into rings
1 jalapeño, thinly sliced into rings
1 small red bird’s eye or Thai pepper, thinly sliced into rings
½ poblano pepper, cored, seeded, and chopped
2 cups low-fat buttermilk
1 large egg, lightly beaten
Ingredients
steps
- Preheat oven to 450 degrees.
- Place oil in a large cast-iron skillet or ovenproof baking dish and heat in oven until oil is piping hot, about 10 minutes.
- Meanwhile, in bowl, combine cornmeal, salt, and baking soda. Add okra, onion, corn, and all peppers and toss to coat. Set aside.
- In large measuring cup, combine buttermilk and egg. Add wet ingredients to dry. Stir to combine.
- Remove heated skillet from oven and pour hot oil into batter. Stir to combine, then pour batter back into hot skillet. Bake until golden brown, about 35 minutes. Remove to a rack to cool slightly. Using a serrated knife, slice and serve warm.
Date Published: 08.19.15
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- from Chef and Author Virginia Willis of Atlanta, GA
