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

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.