Ingredients
- 1 cup plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon salt (extra for tomatoes)
- 1 teaspoon black pepper (extra for tomatoes)
- 1 tablespoon Tony Chachere’s Creole seasoning
Directions
Mix all together and store in airtight container.
To fry tomatoes: Slice into thick rounds and sprinkle both sides with salt and pepper. Dredge both sides with cornmeal mixture. In a medium skillet, heat about ½ inch of mild vegetable oil. Place tomato slices in hot oil and cook, turning once until gently browned. Remove and drain on paper towels until ready to build your sandwich.
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