Go Back

Southern Stewed Okra & Tomatoes with Cornbread Dumplings

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

For the Stew

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 3 cups fresh tomatoes, chopped (or one 28-oz can diced tomatoes)
  • 1 cup chicken broth or vegetable broth
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups okra, sliced (fresh or frozen)

For the Cornbread Dumplings

  • 3/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 egg, beaten
  • 1 tbsp melted butter

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper and cook until softened, about 5 minutes.; Stir in smoked paprika and cayenne pepper to toast the spices for extra depth.
  • Add chopped tomatoes, broth, salt, and black pepper. Bring to a simmer and let it cook for 10 minutes until the tomatoes start breaking down.
  • Stir in the okra and let the stew simmer uncovered for 10-15 minutes. If using frozen okra, add it straight from the freezer—no need to thaw!
  • In a bowl, whisk together cornmeal, flour, baking powder, and salt.; Stir in buttermilk, beaten egg, and melted butter until just combined.
  • Using a spoon, drop small scoops of the dumpling batter right into the simmering stew. Cover the pot and let the dumplings steam for 10-12 minutes until cooked through.
  • Ladle into bowls, making sure each one gets a generous dumpling or two.; Sprinkle with chopped fresh parsley for brightness and serve hot!