In Detroit we did not have this dish growing up.  There are stories of my Mom loving these as a child when her dad had the Chinese Restaurant down on Six Mile and Woodward.  I had never eaten this before so I checked out my thoughts with my friend Beth my most southern friend and she said it looked right.  (although I did get a “bless your heart”) I did not use the cast iron pan because it was not seasoned.  They turned out crispy and tomato-y.

Green tomatoes (get them from the farmers market if you can)
1/2 cup corn meal plus 1 teaspoon corn starch
1/2 cup flour
1 cup buttermilk (1 cup whole milk plus 1 teaspoon lemon juice)
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Cut tomatoes 1/4 in slices

In a pie pan mix cornmeal, flour, and spices mix well

Soak in buttermilk for 5 minutes flip and soak for another 5 minutes

In s cast iron skillet heat 1/2 cup veggie oil no medium high heat until just about smoking

Dredge tomatoes in seasoned flour

Place tomatoes in pan carefully

Brown on both sides remove to a cooling rack hit with a grind of salt and pepper