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  • 6 cups water
  • 1 teaspoon salt
  • 16 young okra stemmed, sliced
  • 4 Tablespoons butter
  • 8 ounces cornmeal
  • 1 cup cooked corn


  • Bring a pot of water to a boil on the stove. Add the salt and the okra. Add 2 tablespoons butter and stir until dissolved. Stir in the cornmeal and continue stirring mixture over low heat for about 10 minutes. Stir in the corn.

    Grease a serving dish with the remaining 2 tablespoons of butter. Pour mixture into dish. Can garnish with fresh tomatoes, sweet bell peppers, and parsley.