Combine two iconic Southern dishes into one unforgettable side.
The result is crispy okra and golden, tender cornbread, all in one beautiful skillet.
Add okra and 1/4 cup of the buttermilk to a medium bowl; toss to combine.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Sprinkle with 1/2 cup of the cornmeal mix; toss with fingers to coat.
Transfer okra to a plate, and set aside.
Heat 1/4 cup of the oil in a 10-inch cast-iron skillet over medium-high until shimmering, about 1 minute.
Add coated okra to skillet; fry, turning often, until golden brown, about 4 minutes.
Add remaining 3 tablespoons oil to skillet, and heat over medium-high until shimmering, about 1 minute.
Pour hot oil into cornmeal batter; whisk until combined.
Add cornmeal batter to hot skillet (batter should sizzle); do not stir.
Sprinkle fried okra evenly over top of batter.
Bake in preheated oven until top is golden brown, about 25 minutes.
Immediately invert onto a wire rack, and remove skillet.
Invert cornbread again, placing okra side up; let cool on wire rack 10 minutes.
