Fried Green Tomatoes 

3 or 4 medium size green tomatoes, washed, cored, and sliced (do not peel)
Corn meal, seasoned to taste with salt and pepper
1 egg
1 cup milk

1. Grease a skillet with cooking oil and heat over medium heat.
2. Spread a thin layer of corn meal on a sheet of foil.
3. Beat the egg into the milk.
4. Dip each tomato in the milk/egg mixture and then roll in the corn meal to give it a THIN layer of batter.
5. Place the battered tomato slices in the pre-heated skillet. Brown one side, then turn to brown the other side.
Serve hot.

1 (6 oz) pkg. Martha White Cotton Pickin’ Cornbread Mix
5 firm medium green tomatoes, cut into  ½ inch slices
Oil or shortening for frying

Place cornbread mix in shallow pan.  Add salt to taste, mix well.  Add tomato slices; turn to coat with mixture. In large skillet, heat ¼ inch oil over medium heat to 350 degrees F.  Fry tomato slices, a few at a time, until golden brown on both sides. Drain on paper towels. Yield:  6 servings

Recipe Sent By Lorene Meeks, Smyrna, Ga.
Martha White Southern Traditions