Cornbread with Okra topping

2 cup Okra, thinly sliced into rounds
1 Onion, finely chopped
3 Green Chillies., finely chopped
2 Garlic Cloves, finely chopped

Saute them in oil, until they turn crisp and crunchy, like you normally do for a dry curry.

Mix together 1-cup yellow cornmeal, ½ cup whole-wheat flour, 1 tsp each- baking powder and soda, ½ tsp salt.

In another bowl, mix - 2 eggs (optional - remove yellows), 1 cup buttermilk, 2 tbsp of molasses/sugar and 4 tbsp of peanut oil.

Combine the dry and wet ingredients. Preheat the oven to 400 ° F. When you are ready with cornbread batter and sauted okra, place the empty iron skillet in oven and heat it up. Remove the hot skillet from the oven. First place the okra in the skillet, then pour the cornbread batter over it. Spread the batter neat and even with a spatula. Place the iron skillet in oven, bake at 400° F, for about 20 to 30 minutes or until the top is lightly browned. Serve with gravy curry.