Source: Paula Deen

1 cup cornmeal
1 cup self-rising flour
2 teaspoons salt
2 1/2 cups water
1 (16 ounce) bag whole okra, sliced into 1/2-inch rounds
1/2 cup chopped Vidalia onions
1 tablespoon clarified butter, plus more as needed

In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions.

Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side. Repeat with additional batter, adding more butter as necessary.