Combine cornmeal, flour, sugar, salt, and pepper in a medium mixing bowl; stir well. Dredge tomato slices in cornmeal mixture.
Fry tomato slices, a few at a time, in 1/4 inch hot oil in a large skillet until browned, turning once. Drain on paper towels. Arrange on a serving platter and drizzle on the Habanero Lime Jelly; serve immediately.