Name: Tomato-Okra Pie
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Vegetable oil - ¼ cup; Chopped onion - 2 cups; Minced garlic - 1 teaspoon; Canned crushed tomatoes - 32 ounces; Chopped okra - 1 pound; Ground paprika - ½ teaspoon; Dried basil - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Saltine crackers - 1 (4 ounce) packet; Butter, softened - ¼ cup; Cornbread mix (such as Jiffy®) - 1 (8.5 ounce) package; Milk - ⅓ cup; Egg - 1 large

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tomato-Okra Pie

1. Vegetable oil - ¼ cup

2. Chopped onion - 2 cups

3. Minced garlic - 1 teaspoon

4. Canned crushed tomatoes - 32 ounces

5. Chopped okra - 1 pound

6. Ground paprika - ½ teaspoon

7. Dried basil - ½ teaspoon

8. Salt and ground black pepper to taste - ½ teaspoon

9. Saltine crackers - 1 (4 ounce) packet

10. Butter, softened - ¼ cup

11. Cornbread mix (such as Jiffy®) - 1 (8.5 ounce) package

12. Milk - ⅓ cup

13. Egg - 1 large

How to cook deliciously - Tomato-Okra Pie

1. Stage

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, okra, paprika, basil, salt, and pepper; cook down until thickened, about 30 minutes.

2. Stage

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

3. Stage

Crush saltines to crumbs in a large bowl; add softened butter and mix to combine. Press into the bottom of a casserole dish.

4. Stage

Mix cornbread mix, milk, and egg in another bowl until combined; batter will be slightly lumpy.

5. Stage

Put stewed vegetables in the casserole dish on top of the cracker crust. Pour cornbread batter on top.

6. Stage

Bake in the preheated oven until cornbread topping is golden brown, 15 to 20 minutes.