Okra Cornbread Fritters with Sweet and Sour Peppers

Fritters:

In a large bowl, combine cornmeal, flour, salt, baking soda and baking powder. Mix well and set aside.

In a medium bowl, beat buttermilk, egg and oil. Pour buttermilk mixture into dry mixture and whisk just enough to break up any lumps. Fold in okra and let batter rest 10 minutes.

Heat a large skillet, preferably cast iron, over medium heat with enough oil to just coat the bottom of the pan. When pan is hot, drop batter into pan in spoonfuls to create fritters. Brown on first side, about 2 minutes, then turn and brown second side. Drain on paper towels and keep warm while you finish cooking the fritters.

Sweet and Sour Peppers:

In a medium saucepan combine vinegar and sorghum and bring to a boil. Reduce heat so mixture is simmering and add peppers. Cook 10 minutes.

Put basil in a quart jar or other container and pour hot pepper mixture of it. Cover and allow to steep at least 5 minutes before serving. Can be refrigerated and held for about 2 weeks.