Step 1: Wash the okra pods thoroughly and pat them completely dry with paper towels. Slice into 1/2-inch thick rounds, discarding the stem ends.
Step 2: In a medium bowl, whisk together the cornmeal, flour, salt, black pepper, and cayenne pepper until well combined.
Step 3: (Optional) If using buttermilk, place the sliced okra in a separate bowl and pour the buttermilk over it, tossing to coat. Drain any excess liquid.
Step 4: Toss the okra slices into the cornmeal mixture, working in batches if necessary, until every piece is thoroughly and evenly coated.
Step 5: Heat about 1/2 inch of oil in a large cast-iron skillet over medium-high heat until it reaches 375°F.
Step 6: Carefully add a single layer of okra to the hot oil. Do not crowd the pan. Fry for 4-6 minutes, stirring occasionally, until the okra is golden brown and crispy on all sides.
Step 7: Use a slotted spoon to remove the okra and place it on a plate lined with paper towels to drain. Season with an extra pinch of salt while hot and serve immediately.