Cooking Our Way

Wash and slice:
4 firm green tomatoes

Mix together:
1/2 c. corn meal
1 t. salt
1/3 t. pepper

Dip slices in buttermilk and then:
Coat both sides of slices with corn meal mixture.
Heat in skillet over low heat: ¼ c. butter
Cook as many slices as will lie flat in skillet.  Lightly brown both sides, turning once. Cook very slowly until tender. Add more butter is needed. 4 servings.

Note:  See also "fried vegetables" for another excellent way to fry green tomatoes.