Fried Okra & Cornmeal Cake Stack with Tomato Gravy

Fried Okra & Cornmeal Cake Stack with Tomato Gravy ingredients

• 4 strips bacon slices
• 2 tbsp all-purpose flour
• 15 oz crushed tomatoes
• 1 cup chicken broth or vegetable broth
• 0.5 tsp sugar
• to taste salt and black pepper
• 1 cup yellow cornmeal
• 0.5 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp sugar
• 0.5 tsp salt
• 1.25 cups buttermilk
• 1 whole large egg
• 2 tbsp vegetable oil
• 0.5 lb fresh okra
• 0.5 cup yellow cornmeal
• 0.25 cup all-purpose flour
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp cayenne pepper
• 2-3 cups vegetable oil

How to make Fried Okra & Cornmeal Cake Stack with Tomato Gravy

1. Start the Tomato Gravy: In a large skillet, cook 4 strips of bacon over medium heat until crispy. Remove bacon, crumble, and set aside for garnish. Leave 2 tablespoons of bacon grease in the skillet (or add 2 tablespoons butter/oil for vegetarian).
2. Add 2 tablespoons of all-purpose flour to the skillet with the bacon grease. Whisk continuously for 1-2 minutes to create a light roux. Cook until lightly golden.
3. Gradually whisk in the 15 oz can of crushed tomatoes and 1 cup of chicken or vegetable broth, stirring constantly to prevent lumps. Bring to a simmer.
4. Reduce heat to low, stir in 1/2 teaspoon of sugar, and season with salt and black pepper to taste. Let the gravy gently simmer, stirring occasionally, while you prepare the other components.
5. Prepare the Cornmeal Cakes: In a large bowl, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt.
6. In a separate bowl, whisk together 1.25 cups buttermilk and 1 large egg. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
7. Heat a griddle or large skillet over medium heat and add 2 tablespoons of vegetable oil. Pour 1/4 cup portions of batter onto the hot griddle. Cook for 3-4 minutes per side, or until golden brown and cooked through. Keep warm.
8. Prepare the Fried Okra: In a shallow dish, whisk together 1/2 cup yellow cornmeal, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (if using).
9. Toss the 1/2 pound of sliced fresh okra in the cornmeal mixture until evenly coated. Shake off any excess breading.
10. In a deep skillet or Dutch oven, heat 2-3 cups of vegetable oil to 350°F (175°C). Fry the okra in batches for 3-5 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried okra to a paper towel-lined plate to drain.
11. Assemble the Stack: Place two warm cornmeal cakes on each serving plate. Spoon a generous amount of the simmering tomato gravy over the cakes.
12. Top the gravy-smothered cakes with a mound of crispy fried okra. Garnish with the crumbled bacon, if desired, and serve immediately for a hearty Soul Food breakfast.

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