Tomato-Okra Pie

With a cracker crust and a golden brown cornbread topping, this delicious tomato-okra pie is a delicious way to enjoy okra.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 263 Calories

Ingredients

• 1 large egg
• 1 teaspoon minced garlic
• 2 cups chopped onion
• salt and ground black pepper to taste
• 1 (8.5 ounce) package cornbread mix (such as Jiffy®)
• 1 (4 ounce) packet saltine crackers
• 32 ounces canned crushed tomatoes
• 1 pound chopped okra
• 0.25 cup butter, softened
• 0.25 cup vegetable oil
• 0.5 teaspoon dried basil
• 0.33333334326744 cup milk
• 0.5 teaspoon ground paprika

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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