Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Self-rising cornmeal |
| 1 tablespoon | Sugar |
| ½ teaspoon | Salt |
| 1¼ cup | Milk |
| 2 larges | Eggs, lightly beaten |
| ¼ cup | Vegetable oil |
| 1 teaspoon | Worchstershire sauce |
| ¼ teaspoon | Hot sauce |
| 2 cups | Thinly sliced fresh okra (about 1/2 pound) |
| ¼ cup | Chopped onion |
Combine first 3 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 4 ingredients; add to dry ingredients, stirring just until moistened. Fold in okra and onion.
Grease muffin pans, and place in a 400' oven for 5 minutes. Quickly spoon batter into prepared pans, filling two-thirds full; bake at 400' for 20 minutes or until lightly browned. Remove from pans immediately. Yield: 1-½ dozen