Tennessee Hill Folk have a history of being "dirt poor" and these ancestors were no exception. The use of flour was completely omitted when times were hard.
INGREDIENTS:
6 green tomatoes, sliced 1/4 inch thick
1 1/2cup cornmeal
1/2 cup flour
3 eggs, beaten
1 cup lard or bacon grease
1/2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
Preparation:
Mix together cornmeal and flour
Add in salt, black pepper and cayenne pepper to taste
Coat both sides of the tomatoes with beaten eggs and dip well into dry mixture.
Place in hot, greased, seasoned cast iron skillet over medium heat till browned on both sides.
Additional cooking hints from the editor:
Use a cast iron skillet only
Keep the bottom of the skillet covered with 1/4 inch or so of grease, adding in additional grease on occasion and reheating before adding in any additional tomatoes.
Tomato Trivia 101
- The scientific name for the tomato is lycopersicon lycopersicum.
- According to the Guiness Book of World Records, the largest tomato ever grown weighed 7 lbs. 12 oz and it was a Burpee Delicious.
- The Currant tomato is the smallest variety of tomato, measuring in at less than 1/2 inch in diameter.
- To peel a tomato, place it into boiling water for about 10-15 seconds and their skins peel off with ease
- Yellow tomatoes are sweeter than red tomatoes because they have more sugar content.
- Tomato juice can counteract the smell of skunk.
Ahhh Yes!...It's Tomato Time once again in Tennessee!
