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Oven-Fried Green Tomatoes

By Paula Deen

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Paula Deen Cuts the Fat

Difficulty: Easy

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 4


  • ½ cup buttermilk
  • 1 large egg
  • ⅔ cup fine cornmeal
  • ½ teaspoon salt
  • teaspoon cayenne pepper
  • 2 large green tomatoes, sliced into ¼-inch-thick rounds


Preheat the oven to 425˚F. Line a large rimmed baking sheet with parchment paper.

In a shallow bowl or pie plate, whisk together the buttermilk and egg. In a separate bowl or pie plate, whisk together the cornmeal, salt, and cayenne. Dip each tomato slice into the buttermilk, letting any excess drip off. Then dip the slices into the cornmeal mixture, turning to coat evenly and pressing to adhere. Gently shake each slice to remove any excess.

Arrange the slices on the prepared baking sheet. Coat the top of the slices with cooking spray. Bake for 10 minutes, then flip to the other side of the slices and coat with cooking spray. Bake for 10 minutes more and flip again. Bake for 5 minutes more until lightly browned. Serve piping hot.

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