“This is a compilation of several recipes and old fashioned Georgia shortcuts. Yields a light cornmeal coating that does not fall off. No need for buttermilk and egg batter! Much less hassle than frying in a skillet and healthier too! For the oil, you can certainly use non-stick spray but I like to use coconut oil when I can.”
READY IN:
1hr
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 450°
  2. slice tomatoes 1/4 inch thick. Sprinkle both sides lightly with salt, and let drain in a colander for 15-20 minutes.
  3. line a baking sheet with parchment paper and lightly smear with half the oil.
  4. dip the tomato slices directly into the cornmeal-cayenne mixture. No additional salt is needed.
  5. place on parchment lined baking sheet. Bake 20 minutes. Dot the tops with the remaining oil and turn to "fry" the other side another 20 minutes. Total baking time 40 minutes, or until golden brown.
  6. If you like a darker finished product, you can add a little paprika to the cornmeal mixture.

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