Okra Cornbread

Okra Cornbread 2 cups plain yellow cornmeal 1 cup all purpose flour 3 Tbsp sugar 1 1/2 Tbsp baking powder 1 1/2 tsp salt 1 cup 1/4-inch sliced okra cut on bias 1/2 cup finely diced shallot or red onion 1/3 cup finely diced red bell pepper 1 14 oz can cream style corn 1 1/4 cup buttermilk 6 Tbsp butter divided 3 large eggs 8 whole okra stems removed Preheat the oven to 400°F. Add 4 Tbsp butter to a 10 1/4-inch cast iron skillet. Place into the oven to melt while the oven preheats. Leave in oven just until melted then remove and set aside. Meanwhile in a large mixing bowl, use a whisk to sift together the cornmeal, flour, sugar, baking powder and salt. Add the okra, onion and red pepper to the dry ingredients. Mix until coated. In a separate bowl, whisk together the cream style corn, buttermilk and eggs until fully combined. Melt remaining 2 Tbsp butter and add to wet ingredients. Make a well in the center of the dry ingredients and add the wet ingredients. Mix until fully moistened. Remove the skillet from the oven and swirl the butter to coat the sides of the skillet. Alternately, use a basting brush to brush the sides. Pour the batter into the skillet and arrange whole okra on top. Bake for 35-40 minutes or until golden and a toothpick inserted into the center shows moist crumbs. Slice and serve warm with butter. Notes 10 1/4-inch skillet will yield 8 pieces (8 whole okra) 12-inch skillet will yield 10 pieces (10 whole okra)