Categories: Appetizers- snacks

Ingredients

• 2 cups plain cornmeal
• 2 tsp. baking powder
• 1 tsp. fine seas salt
• 1 large egg
• 1 garlic clove
• 1/2 lb. fresh okra, thinly sliced
• 1 jalapeno pepper, seeded and finely chopped
• 1/4 cup canola oil
• kosher salt
• freshly ground pepper
• 3/4 cup of your favorite pimiento cheese
• Arugula
• 1 lb. small tomatoes cut into 1/4-inch thick slice
• Fresh basil leaves

Directions

1. Whisk together first 3 ingredients in a large bowl. Whisk together egg and 1 1/2 cups water; add to cornmeal mixture, whisking until smooth.
2. Smash garlic to make a paste. Stir okra, jalapeno and garlic paste into cornmeal mixture. (Batter will be thick and will thicken even more as it sits, so add water, if needed.)
3. Heat 1 Tbsp. oil in a large cast-iron skillet over medium heat. Pour 1 Tbsp. batter for each cake into skillet and gently flatten into a 2-inch cake. (Don’t overcrowd the cakes in the skillet.) Cook 2 to 3 minutes or until tops are covered with bubbles. Turn and cook 2 to 3 more minutes. Transfer to a paper towel lined plate. Season with kosher salt and pepper. keep warm in a 200 degree oven. Repeat procedure with remaining batter and oil.
4. Spread each cake with about 1 tsp. pimiento cheese. Top with arugula, tomato, basil and kosher salt and pepper

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