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3-4 cups okra
1/2 cup cornmeal
1/2 cup flour (or another 1/2 cup of cornmeal)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cooking oil or bacon grease
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Heat the skillet with half the oil on medium. Mix the flour, cornmeal, salt and pepper on a plate. Chop the okra into round pieces 1/4 to 1/2 inch thick. Test the oil to see if it is hot enough by dropping a little cornmeal mixture in it. If it sizzles, it is ready. Put enough of the cornmeal mixture into a bowl with the cut okra to cover every piece. Toss it around in the bowl. Place okra into the hot oil. Cook until well browned, stirring frequently to prevent burning. If the skillet gets too dry, add additional oil. The skillet can be covered a few minutes toward the end of cooking if you like your fried okra very tender and don’t mind the fact that it will be less crispy. Drain on paper towels.
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2 cups okra
2 cups of canned tomatoes or fresh tomatoes
2 tablespoons butter or bacon grease
1/2 teaspoon salt
1/2 teaspoon black pepper
If using fresh tomatoes, peel them by dropping them for one minute into boiling water then slipping off the skins after they have been removed from the water.
Use small, tender okra about three inches in length. Wash the okra. Put butter in pan and add okra. Cook while stirring for 3 minutes. Add 1/4 cup of water to the pot. Add tomatoes, salt and pepper and bring to a slow boil. Cook until okra is tender when tested with a fork (about ten minutes). Do not cook too long as the okra will get too slimy.