Fry bacon until crisp.

Combine flour and cornmeal with salt and pepper.

Slice tomatoes 1/4″ thick. Pour buttermilk into a bowl.

Now dredge the tomatoes lightly in flour mixture and then into buttermilk and back again into four mixture. Set on rack while preparing your tomatoes.

Heat the bacon grease if it has cooled off. Fry the tomatoes a few minutes until they are crusty and golden on the bottom side. Turn the slices and sprinkle very lightly with brown sugar. (Be careful because you do not want to make them sweet.) Fry until the bottom side is golden. Place tomatoes on a paper towel to blot up grease and then place on a platter.

If you need more bacon grease and don’t have it, feel free to add some butter or oil to your skillet. The pan should be almost dry by the time your tomatoes are fried.  Now pour the cream into the skillet and scrape up all the bits from the bottom of the pan with a wooden spoon. Season with salt and pepper and even a little fresh thyme if you’d like. The cream will quickly thicken. Pour over or around the fried green tomatoes.

Garnish with corn, crisp bacon and green onions.