Fried Green Tomatoes - Genuis recipe cornmeal

INGREDIENTS

• 1cup stone-ground cornmeal
• 1cup  all-purpose flour
• 1tablespoon  garlic powder 
• 1pinch cayenne
• 1 1⁄2cups buttermilk
•                        kosher salt
• 4large unripetomatoes, cut into 1/2 inch thick slices,ends removed         
• 1⁄2cup vegetable oil
• 1tablespoon  unsalted butter
• hot pepper sauce, for servinglemon wedge, for serving
• DIRECTIONS
• In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
• Pour the buttermilk into a separate bowl and season with salt and pepper.
• Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
• Place a large cast iron skillet over medium heat and coat with the oil.
• When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
• Carefully remove the tomatoes and drain on paper towels.
• Serve with hot pepper sauce and lemon.