3 C okra
2 TB + olive oil
1/2 C Fine ground cornmeal
S&P Heat olive oil on medium high heat until starts to smoke and ripple.
Add butter and okra ans sprinkle with just enough cornmeal to lightly cover.
Adjust heat to stay hot but not burning. Add additional oil and cornmeal as needed.
Cook until golden to dark brown until crunchy
3 C Corn, tipped and scraped
2 TB + Butter
S&P Cut the tips of the corn, not to the cob.
Using the back of the knife scrape or milk the corn to the cob.
Melt butter in sauce pan on medium.
Cook until creamy