breading or cornmeal?
 

I am making fried green tomatoes tonight and planned to use a tiny bit of breading. Would cornmeal be better, i.e. more SBD compliant?

Have you considered dredging in whole wheat flour? Or making the breading from whole wheat bread - crushed and basically pulverized?

The amount I plan to use is so tiny (perhaps 1 tablespoon) that I just was going to use the breadcrumbs I have in the kitchen...unless cornmeal was better for me.