Okra Cornmeal Cakes

2 cups fine yellow cornmeal
2 teaspoons baking powder
1 teaspoon fine seal salt
1 large egg, lightly beaten
11/2 cups water, plus more if needed
8 ounces okra, stems trimmed and sliced 1/4 inch thick
1 jalapeno, cored, seeded, and finely chopped
1 clove garlic, mashed into paste
1/4 cup corn oil, for frying    

Line a plate with paper towels and set aside.

In a large bowl, whisk together cornmeal, baking powder and salt.  In a second bowl, combine egg and water.  Add to the dry ingredients and whisk until smooth.  Add the okra, jalapeno and garlic.  Stir to combine.  This batter is thick, so add water as needed.  The amount will depend on the size grind of the cornmeal.

Heat the oil in a cast-iron skillet over medium heat.  Scoop 1/4 cup of batter onto the heated skillet and press into an even layer.  Repeat without crowding cakes.  Cook the cakes until bottoms are brown and bubbles form on the tops and edges, about 2-3 minutes.  Turn and brown the other side, an additional 2-3 minutes.  Transfer to the paper towel lined plate.  While hot season with salt and pepper.  Repeat with remaining batter.  Serve immediately.

From Basic to Brilliant, Y'all by Virginia Willis