Buttermilk is the key ingredient in this recipe; it helps the cornmeal coating adhere to the tomatoes. These are served with a garlicky rémoulade just as they would be in New Orleans.

Recipe by Oxmoor House October 2013


Credit: Oxmoor House

Recipe Summary test

22 mins
Serves 6 (serving size: 2 tomato slices and about 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • Sprinkle both sides of tomato slices evenly with salt and pepper. Combine 1 cup buttermilk and egg in a shallow dish, stirring with a whisk. Place flour in a shallow dish. Place cornmeal in a shallow dish.

  • Dredge tomato slices lightly in flour; shake off excess flour. Dip tomato slices in egg mixture; dredge in cornmeal. Heat a large nonstick skillet over medium-high heat 2 minutes. Add 1 tablespoon oil to pan; swirl to coat. Cook 6 tomato slices 2 to 3 minutes or until lightly browned on bottom. Spray tops with cooking spray; turn tomatoes, and cook 3 minutes or until lightly browned. Remove from pan; place on a wire rack. Repeat procedure with remaining oil and tomato slices.

  • Combine 2 tablespoons buttermilk, mayonnaise, and next 3 ingredients (through garlic), stirring with a whisk. Serve with tomatoes.


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Nutrition Facts

165 calories; fat 7g; saturated fat 0.7g; mono fat 3.7g; poly fat 1.9g; protein 3.9g; carbohydrates 23.8g; fiber 1.1g; cholesterol 32mg; iron 1.1mg; sodium 155mg; calcium 34mg.