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tomato okra corncake

Okra, Tomato and Corn Hoecakes

These Okra, Tomato and Corn Hoecakes are summer on a plate.

Course Appetizer
Cuisine American
Keyword best pimento cheese, corn appetizers, hoecakes, okra recipes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 hoecakes
Author Amanda


  • 2 cups cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups water
  • 1 egg
  • 2 cups okra thinly sliced
  • 1/2 cup fresh corn kernels
  • 1 small jalapeno seeded and minced
  • 4 small heirloom tomatoes sliced into rounds
  • 16 basil leaves
  • 1/4 cup canola oil
  • salt and pepper
  • Homemade Pimento cheese recipe in post


  1. Mix the first four ingredients in a small bowl.

  2. Beat in water and egg and mix until batter is thick and wet.

  3. Add in okra, jalapeno, corn and stir.

  4. Heat 1 tablespoon of oil in a large skillet until hot but not smoking. Pour batter in tablespoonfuls and cook each cake until bubbles appear on the surface and edges look dry.

  5. Flip cakes and press down with spatula.

  6. Cook 2-3 minutes and transfer to a paper towel lined plate. Salt and pepper. Repeat with all of the batter and oil.

  7. To assemble cakes, place eight corn cakes on a plate. Top each cake with a tablespoon of pimiento cheese. Top with a basil leaf and then a tomato round, pressing down slightly.

  8. Garnish with basil and season with salt and pepper. Summer on a plate. I promise.

Recipe Notes

Although I pretty much stuck to the original recipe (you can't mess much with perfection), I did add a few handfuls of cooked, fresh corn kernels, cut straight off the cob, to the corncake batter. We also added more basil, because as far as I'm concerned, you can never have too much basil. I omitted the arugula because we didn't have any.