INGREDIENTS

1. 2jalapenos, seeded and chopped fine(wear gloves)
2. 2cups regularsour creamor low-fat sour creamor fat free sour cream
3. 1egg, slightly beaten
4. 2/3cupmilkor low-fat milkor nonfat milk
5. 1 (6 ounce)packageMexican cornbread mix
6. 1 (16 ounce)package wholefrozen okra
7. oil(for frying)

DIRECTIONS

1. Combine the peppers and sour cream.
2. Chill till ready to use.
3. In a small bowl combine beaten egg and milk and set aside.
4. Place cornbread mix in a plastic or paper bag and set aside.
5. Dip frozen okra, one at a time, in the egg/milk mixture and then shake to coat in the cornbread mix.
6. Place coated okra on a large piece of wax paper or foil.
7. Dip and coat all the okra and set aside.
8. In a medium skillet heat oil to 375 degrees.
9. Fry coated okras 4-6 at a time for 2 minutes.
10. Drain on paper towels.
11. Serve as an appetizer with the dipping sauce or with just plain sour cream.
12. YUMM!