Lacey-Edged Okra Cornbread - cooking recipe

Ingredients

1 c. self-rising cornmeal
1/2 c. all-purpose flour
3/4 tsp. salt
1 c. raw chopped okra, cut about 1/4-inch thick

Preparation

Mix with enough cold water to make a fairly thin consistency. Fry in hot Crisco, pouring enough batter to make about 3 1/2-inch patties.
Cook until brown on both sides. Serve while hot.