Cook stirring occasionally 3 to 4 minutes more. Add the fresh or thawed corn and chopped tomatoes and reduce to medium low. Add okra corn and bay leaf. Season with salt and pepper. Score the tomato bottoms with an x.
Bring a large saucepan of water to a boil and fill a bowl with ice water. Add remaining ingredients and bring to boil again. With a slotted spoon transfer okra to a bowl. Add tomatoes and broth. Reduce heat to low.
Cook onion in bacon drippings over medium heat 2 to 3 minutes stirring occasionally until tender. Transfer the tomatoes to the ice water to cool. Stir in tomato water and worcestershire sauce and. Cook for 10 to 15 minutes longer stirring frequently. Reserve the corn in a bowl separate from the okra.
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Bring to boil then reduce the heat and simmer uncovered 15 minutes. Cover skillet and reduce heat to low. Cook stirring occasionally until okra no longer forms strings stir in corn and tomatoes. Directions heat butter and oil in a medium size saucepan. Ingredients 2 slices bacon chopped 1 medium onion chopped 1 10 ounce package frozen cut okra 1 14 5 ounce can diced tomatoes drained 1 20 ounce package frozen corn 1 tablespoon file powder 1 pinch salt and pepper to taste.
Simmer covered over low heat until vegetables are tender stirring occasionally. Sauté onion and garlic until tender. In a large heavy skillet or sauté pan heat bacon drippings over medium heat. Simmer covered over low heat until vegetables are tender stirring occasionally. Bring to boil then reduce the heat and simmer uncovered 15 minutes.
In a large heavy skillet or sauté pan heat bacon drippings over medium heat. Directions cook first 3 ingredients in butter in a skillet over medium high heat stirring constantly until tender. Cook onion in bacon drippings over medium heat 2 to 3 minutes stirring occasionally until tender. Bring a large saucepan of water to a boil and fill a bowl with ice water. Cook stirring occasionally 3 to 4 minutes more.
