3 lg. green tomatoes (firm but not too hard)
1 c. cornmeal
1 tsp. salt
1/4 tsp. black pepper
1/2 c. buttermilk
Bacon grease or oil

Wash and dry tomatoes and cut out the hard stem area. Slice tomatoes about 1/4 inch thick. Combine cornmeal, salt and pepper. Coat bottom of cast iron skillet with bacon grease or oil. Dip each tomato slice in buttermilk, then in cornmeal. Lay each slice in hot skillet and turn down heat to medium. Fry until golden brown on both sides, turning once. Drain on paper towels.