Kaye's Okra Fry Bread

“From Paula Deen. This is really good. I made some changes that I noted on the recipe because I was using what I had on hand. My bread turned out GREAT with a really good crust. I served with a big pot of beans.”

Ingredients Nutrition

  • 1 cup cornmeal (I used a very course ground)
  • 1 cup self-rising flour (I just used flour and baking powder)
  • 2 teaspoons salt
  • 2 12 cups water
  • 1 (16 ounce) bagwhole okra, sliced into 1/2-inch rounds (I used fresh and it was better IMO)
  • 12 cup chopped vidalia onion
  • 1 tablespoon clarified butter, plus more as needed (I used just regular unsalted butter)


  1. In a large bowl, whisk together cornmeal, flour and salt.
  2. Whisk in water to make a thin batter.
  3. Stir in okra and onions.
  4. Over medium heat, add clarified butter to a cast iron skillet.
  5. Use a small ladle to pour batter onto skillet.
  6. Pan should be hot enough to make batter sizzle.
  7. Cook until underside is browned, about 3 to 4.
  8. minutes, then flip and brown on the other side.
  9. Repeat with additional batter, adding more butter as necessary.
  10. I baked this at 350 in the cast hot iron skillet like a loaf of cornbread and it was delicious.

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