1/2 cup cornmeal
1/2 teaspoon each salt and freshly ground black pepper
2 teaspoons sweet smoked paprika
1/8 teaspoon each baking powder and baking soda
1/2 cup okra, cut into 1/4 inch slices
1 cup corn
1/2 cup sundried tomatoes, finely chopped
1 egg, lightly beaten
1/2 cup buttermilk
1/4 cup olive oil
Mix together cornmeal and other dry ingredients.
Add okra, corn and tomatoes and stir
until veggies are completely coated with the cornmeal mixture.
Beat together egg and buttermilk.
Mix into okra, stir until completely combined and set
aside for a few minutes.
Heat a heavy skillet and add oil. Heat oil until it just begins to smoke.
Scoop one heaping
tablespoon of batter into the oil and flatten slightly with the back of the spoon.
Repeat until skillet
is full. Fry until browned on one side.
Flip each corncake using a spatula and fry until the
other side is golden.
Remove from skillet with spatula and drain on paper towels.
Keep hot in a 250 degree
oven until ready to serve. Serve hot.
NOTE: If you have some smoked salt, try topping corncakes with 3 or 4 grains.