What’s Cookin’?: Scalloped Okra and Corn [Recipe]

Mary Higginbotham (from the UK Cooperative Extension Office) is back for another edition of What's Cookin'? and, this month, she is sharing an extremely unique Kentucky Proud recipe.  Have you ever tried okra?  Well, if not, this recipe may be just the tempting incentive you need.  How about a big ole helping of Scalloped Okra and Corn?

SCALLOPED OKRA AND CORN

4 cups sliced fresh or frozen okra
4 tablespoons olive oil
1½ cups cooked corn kernels, drained
2 tablespoons whole wheat flour
1 cup skim milk
8 ounces shredded 2% cheddar cheese
1 cup Italian style dry bread crumbs

Directions:

1. Stir-fry okra in 2 tablespoons olive oil for 10 minutes. Place in baking dish alternating layers with drained corn.
2. Prepare white sauce by heating remaining 2 tablespoons olive oil in saucepan over low heat and blending in whole wheat flour. Cook oil and flour mixture 1 to 2 minutes.
3. Add skim milk all at once, cooking quickly and stirring constantly until mixture thickens.
4. Stir in cheese until blended.
5. Pour mixture over vegetables. Sprinkle bread crumbs over casserole. Bake at 350º F for approximately 45 minutes, until casserole is heated through and the crumbs have browned.