This Southern staple is a must when you have okra waiting to be cooked. We suggest using local Atkinson's Mill or House Autry Mills cornmeal products, both available to buy online.


6 cups okra, sliced about 1/2 inch pieces
1/2 cup cooking oil
3/4 cup cornmeal (Atkinson's Mill or House Autry Mills)
1/2 cup all purpose flour
salt and black pepper to taste


Rinse okra in a colander and let drain. Heat 1/4 cup of the oil in a cast iron skillet (or regular skillet) over medium high heat. Combine the cornmeal, flour, salt and pepper in a paper bag or medium sized bowl.

Toss the okra to coat evenly and shake off excess with spoon when transferring to skillet. Cook in batches, allowing to fry on one side until lightly browned, then begin to stir fry, moving the okra around and scraping the bottom to avoid burning.

When done frying, transfer to paper towels to drain and sprinkle with salt to taste. Prepare next batch, adding additional oil to pan as needed between batches. Serve hot.