Comments on: Skillet Cornbread with Okra Topping

by: Bindu Adi

Fri, 05 Mar 2010 20:11:13 +0000

Thank you for the above receipe and number of others you have posted and that i have tried.this is first time i used my cast iron skillet and what a beautiful job it did.Keep posting and inspiring people like to me try different.

by: Chantal

Mon, 31 Dec 2007 15:57:44 +0000

I made this today, very yummy!!! Didn’t have any watermelon seeds nor did I have wheat flour so I used plain old all-purpose flour and went without the seeds. I used purple onions for contrast and my my was it puuuuuuuurrrtyy not to mention very filling and tasty. If only I had a camera, it’s all done (3 of us in less than 20 minutes)

by: priya,ar

Mon, 21 Nov 2005 04:43:09 +0000

hey indira, i was watching allstar thansgiving special in FOOD TV and there was a similar kinda recipe , its Emeril’s Skillet Cornbread , he uses bacon in this recipe but i guess u can avoid that since you are a vegetarian.http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29141,00.html. and i also found Sara’s french apple tart - http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29145,00.html this tart looked great and is very easy to make

by: Barbara

Fri, 18 Nov 2005 03:52:42 +0000

Indira–I do not see an email for you listed here. I have a question to ask you about writing–to see if you would be interested–but it is too long to put in a comment here.

If you could email me and I could email you back, I would appreciate it.

Thanks, dear–I am so glad that the skillet cornbread came out. My Grandma would be so pleased–she’s the one who taught me how to make cornbread in a skillet and she would be excited to see the variation you made with the okra–I bet it has the flavor of okra coated in cornmeal and fried, but not all the fat. (She loved crunchy fried okra.)

by: Indira

Thu, 17 Nov 2005 20:15:02 +0000

At 400° F, okra has no choice but to turn crisp. I even cut them into thick chunks to prevent the burnt taste. It worked, they tasted great with cornbread, Mika.

by: mika

Thu, 17 Nov 2005 20:09:52 +0000

Baking okra in an iron skillet-that is a helluva idea. I love crisp okra. Did the okra crisp up in the cornbread, Indira?

by: Indira

Thu, 17 Nov 2005 19:46:28 +0000

Mathy.. thanks for your kind words.
Because this is your first time making this drink, follow the recipe to the last words. No change at all. Enjoy ragi malt!

by: Indira

Thu, 17 Nov 2005 19:31:46 +0000

Barbara.. that is fast, I am still doing the editing and adding the links etc., (I do my editing after publishing the post )
Thanks! I didn’t have enough tomatoes to make chilli or gravy curry to go with the plain cornbread, so instead I added sauteed okra to make the cornbread more substantial meal.

by: Mathy

Thu, 17 Nov 2005 19:29:55 +0000

looks good. i bought raghi flour in Toronto (after seeing it in your blog). The weather has turned cool here too with Montreal seeing it’s first flurries yesterday. am going to make myself some raghi malt as soon as i go home.

Had been quite lost without your blog. )
Welcome back.

-Mathy

by: Barbara

Thu, 17 Nov 2005 19:23:56 +0000

Ooh–I like the idea of baking okra to top it!

Great addition!