4 lg. green or firm, ripe tomatoes
1 egg
1 c. yellow cornmeal
1 tsp. salt
1/2 tsp. pepper
1/2 c. vegetable oil
2 tbsp. butter

Slice tomatoes 1/4 inch thick. Beat egg in small mixing bowl until light and fluffy; set aside. Combine cornmeal, salt, and pepper; spread mixture on sheet of Reynolds Wrap aluminum foil. Dip tomatoes slices in egg; coat with cornmeal mixture. Heat oil and butter in large fry pan. Fry tomato slices until golden brown on both sides. Remove from pan; drain on paper towels. Serve immediately. Makes 4 to 6 servings.