Fried Green Tomatoes

Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, then dredge in cornmeal mixture.

Pour oil to a depth of 1/4-inch to 1/2-inch in a large cast-iron skillet; heat to 375°.

Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.

Drain on paper towels. Sprinkle hot tomatoes with salt if desired.