Recipe courtesy of Andy Thoms,
Fig Jam Kitchen and Bar, Atlanta, Georgia
Yield: approximately 1 dozen cakes

4 slices bacon
1 cup chopped fresh okra
1½ cups self-rising white cornmeal mix
1½ cups all-purpose flour
1 tablespoon sugar
1 2/3 cups whole buttermilk
2 large eggs, lightly beaten
3 tablespoons butter, melted


1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon, reserving rendered bacon fat in pan. Crumble bacon, and set aside. Add okra, and cook in bacon fat until crisp and tender.

2. In a bowl, whisk together cornmeal mix, flour, and sugar until well blended. Whisk in buttermilk, eggs, and melted butter until dry ingredients are just moistened. (There will be small lumps.) Add okra and bacon to batter.

3. Spray a well-seasoned cast-iron skillet with nonstick cooking spray, and heat over medium heat. Drop batter by ¼ cupfuls onto hot skillet, and cook like pancakes for 2 to 3 minutes. Flip griddle cakes, and cook for 2 to 3 minutes more. Drain griddle cakes on paper towels.