Garden tomato upside-down corn bread

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

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