Fried Green Tomatoes with Green Tomato Gravy

Slice green tomatoes into thin slices.  
Mix in medium shallow bowl:  Half cornmeal (yellow is best) and half plain flour.  I like a tablespoon of grated Parmesan cheese in mine.
Mix in small bowl:  buttermilk with a bit of evaporated milk

Preheat skillet for a few minutes with a few tablespoons oil of your choice on medium heat.  Dip tomato slices in milk, then coat with flour mixture.  Fill skillet with slices.  Salt and pepper on first side.  Turn heat down to medium low, so that the tomatoes have a chance to get soft without burning coating.  Turn them when starting to brown, and salt and pepper other side.  Keeping turning often, being careful to turn gently to keep coating from coming off.   When slices are tender and pierce easily with a fork, remove to a plate on paper towels.

Green Tomato Gravy

Keep a few slices of fried green tomatoes in the skillet at the end, and mash them in the skillet with a fork.  Add a few tablespoons of butter and melt it.  Mix in about l/4 cup of the flour mixture used to coat tomatoes.  It should not be dry, just wet enough with the oil to sizzle gently.  Mix an equal amount of evaporated milk and water. (about a cup to start).  Add all at once to the tomato mixture, stirring constantly.  When it starts to thicken, add more of the milk mixture to keep it a good consistency, not too thick.  Keep adding milk or water until it is right consistency.  
Serve over biscuits, or bread or your choice, with the fried green tomatoes on the side.