This is an easy oven version of the
classic side dish of stewed tomatoes
and okra. Freeze a slice of cornbread
for the topping the next time you
make a loaf.
Makes
Makes 6 to 8 servings
Total Time
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Ingredients
Garnish: chopped fresh basil
Test Kitchen Approved
Instructions
Preheat oven to 350°. Spray a
1½-quart baking dish with cooking
spray.
Cook bacon in a large skillet over
medium heat until crisp. Remove
bacon, and let drain on paper towels,
reserving 2 tablespoons drippings
in skillet. Crumble bacon once cool
enough to handle.
Increase heat to medium-high.
Add onion and bell pepper to
skillet; cook, stirring frequently,
for 5 minutes. Add garlic; cook,
stirring constantly, for 1 minute.
Add bacon, okra, tomatoes, peas,
hot sauce, basil, vinegar, and Creole
seasoning, stirring until combined.
Spoon mixture into prepared pan.
Cover with foil.
Bake for 20 minutes. Uncover and
sprinkle cornbread on top. Bake until
cornbread begins to brown, about
10 minutes more.
