Okra Cornbread
A savory cornbread filled with tender sliced okra, perfect as a side dish for Southern-inspired meals or comfort food gatherings. Crispy, moist, and flavorful.
Ingredients
Instructions
- Combine hush puppy mix, milk, egg, salt, and oil in a bowl.
- Stir in sliced okra, adding more hush puppy mix if the batter is too thin.
- Pour the batter into a greased baking dish.
- Bake at 350°F (175°C) for 1 hour or until golden brown.
- Cut into squares and serve hot.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper to the batter. If you don't have hush puppy mix, a combination of cornmeal and baking powder can work as a substitute. Ensure the okra is sliced thin to help it incorporate evenly into the batter. For added flavor, you might also stir in some shredded cheese, which pairs beautifully with this dish.
Serving Suggestions
Serve the Okra Cornbread hot, cut into squares, as a side dish with grilled meats or as part of a vegetarian meal. It pairs well with a fresh salad or a bowl of chili. You can also enjoy it spread with Herbed Garlic Cheese Spread for an extra flavor boost. It’s perfect for gatherings or casual family dinners.
Storage & Reheating
Leftover Okra Cornbread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual squares in the microwave for about 30 seconds or until warmed through. For a crispier texture, reheat in an oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Okra Cornbread contains roughly 435 calories, with 3g protein, 33g carbohydrates, and 33g fat. Note that it is relatively high in sodium, at 1864mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen okra instead of fresh?
Yes, you can use frozen okra in this recipe. Just make sure to thaw and drain it well to avoid excess moisture in the batter. Frozen okra is often sliced, making it convenient for this dish.
What can I substitute for milk in this recipe?
You can substitute almond milk, soy milk, or any other non-dairy milk for the milk in this recipe. If you prefer, plain yogurt or sour cream can also work, but you may need to adjust the batter's consistency with additional liquid.
How can I make this recipe gluten-free?
To make Okra Cornbread gluten-free, use a gluten-free hush puppy mix or a blend of gluten-free cornmeal and baking powder. Ensure all other ingredients, like the milk and oil, are also gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).