Garden tomato upside-down corn bread
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Dried Italian seasoning |
| 2 | Cloves garlic, minced | |
| 5 | Plum tomatoes, cut in 1/4\" slices | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | cup | All-purpose flour |
| 1 | cup | Yellow cornmeal |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Garlic-pepper seasoning |
| ½ | teaspoon | Chili powder |
| ¼ | cup | Fresh onion, minced |
| ½ | cup | Grated sharp cheddar cheese |
| 1 | cup | Skim milk |
| 3 | tablespoons | Ketchup |
| 2 | tablespoons | Vegetable oil |
| 2 | larges | Egg whites, lightly beaten |
Directions
Preheat oven to 400°. Heat 1 tbsp oil in a 9-inch cast iron skillet over medium heat. Add Italian seasoning and garlic; saute 1 minute. Arrange tomato slices in a circular pattern in skillet. Sprinkle with salt and pepper. Reduce heat to low.
Combine flour and next 7 ingredients (flour through cheese) in a large bowl. Add milk, ketchup, 2 tbsp oil, and egg whites, stirring until moist.
Pour batter into skillet. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Place a plate upside down on top of skillet, and invert onto plate.
NOTES : Per serving: Cals - 196 - 30%ff Fat - 6.5g Recipe by: Cooking Light - March 1997 Posted to MC-Recipe Digest V1 #602 by The Taillons <taillon@...> on May 08, 1997