Slice washed okra in 1/2 inch slices from the wide part to the point, when it starts getting harder to cut, discard the rest, this is tough and will be chewy.
Gather 4 pans, in one pan mix the cornbread mix, salt and pepper. The other pan mix the milk and egg replacer. Bread by putting the okra in the milk mix, then the cornbread mix, making sure to shake off any excess milk and cornbread. Repeat until all okra is breaded.
Cook in a cast iron skillet on med high heat. Put in oil so there is a 1/4 inch layer of oil. Test the oil by dipping a corner of an okra piece in the oil, if the oil is hot enough the oil will bubble. Cook the okra in batches and drain well on a plate with paper towels. Serve immediately.