If you think that you don't like okra, try this. It's delicious anytime, but a must-have for any Southern dinner.
Equipment: iron skillet
Fresh okra (about 3 cups, sliced, for 4-6 servings)
Wash & dry the okra pods. Tip them and slice into 1/2" pieces. In a bowl mix together some cornmeal and flour (about 1 cup of cornmeal to 1/4 cup of flour). How much you need depends on how much okra you're making. Season the cornmeal & flour with some salt (about 1/2 tsp).
Heat a 1/4 cup of Crisco in the iron skillet until nice and hot. Cook the okra in batches. Don't crowd the pan. Cook until medium brown, turning as few times as possible. My grandmother Mimoi always said that if you turned it too much it would get gooey. Drain on paper towels and season with salt, if necessary, while hot.