Bacon, fried crisp, reserve drippings
1/2 c. cornmeal
3 tbsp. all-purpose flour
2 tsp. sugar
2 tsp. salt
1/4 tsp. pepper
4 lg. tomatoes, sliced 1/2" thick
1 c. half & half
1/2 tsp. salt
English muffins, toasted

Combine cornmeal, flour, sugar, salt and pepper. Coat tomato slices with mixture. Fry until golden brown in bacon drippings, turning once. Remove slices from pan and place on platter to keep warm. Over medium to low heat, heat cream and salt, adding 1-2 tablespoons of cornmeal mixture as needed, stirring until thick. Place bacon, tomato slices and gravy over English muffins. Serves 6.