This recipe is summer on a plate. Instead of topping the okra cornmeal cakes with pimento cheese, try soft goat cheese, sheep’s milk ricotta, or whipped herb cream cheese. Tasty additions to this new southern sandwich include bacon, avocado, microgreens, or broccoli sprouts.
2 cups fine cornmeal (not self-rising)
2 teaspoons baking powder
1 teaspoon fine sea salt, or to taste
1 large egg, lightly beaten
1 1/2 cups water, plus more if needed
8 ounces okra, stem ends trimmed, cut into 1/4-inch pieces
1 jalapeño pepper, seeded and finely chopped
1 garlic clove, mashed into a paste
1/4 cup canola oil, divided
Coarse kosher salt and freshly ground black pepper
6 tablespoons pimento cheese, plus more if needed
3 large tomatoes, thickly sliced
12 large basil leaves
6 leaves butterleaf, Boston, or Bibb lettuce
Line a baking sheet with paper towels. To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and sea salt. In a second bowl or large liquid measuring cup, combine the egg and water. Add to the dry ingredients and whisk until smooth. Add the okra, jalapeño, and garlic. Stir to combine. (The batter should be thick but not dry. Add water as needed; the amount will depend on the size grind of the cornmeal. It will also thicken up a bit as it sits.)
To fry the cornmeal cakes, heat 1/8 cup of the oil in a castiron skillet over medium heat. Place 1/4 cup batter in the heated skillet and smooth into an even layer. Repeat with additional batter, without crowding. Cook until the bottoms are brown and bubbles form on the tops and edges, 2–3 minutes. Turn and brown the other side, an additional 2–3 minutes. Transfer to the prepared baking sheet. While hot, season the cakes with salt and pepper. Repeat with the remaining batter and oil until you have 12 cornmeal cakes.
Place the cornmeal cakes on a clean work surface. Over 6 cakes, spread 1 tablespoon each pimento cheese. Top each with a slice of tomato and season with salt and pepper. Place 2 basil leaves and 1 lettuce leaf on each cake, then top with one of the remaining 6 cornmeal cakes. Enjoy immediately.