Yield: 10 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
1 teaspoon | Dried Italian seasoning |
2 \N | Cloves garlic, minced |
5 \N | 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 |
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