Garden Tomato Upside-Down Corn Bread

Garden Tomato Upside-Down Corn Bread
Garden Tomato Upside-Down Corn Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    tablespoon vegetable oil

  • 1

    teaspoon dried Italian seasoning

  • 2

    garlic cloves minced

  • 4

    plum tomatoes cut into 1/4 inch thick slices (4-6 tomatoes)

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 1

    cup all-purpose flour

  • 1

    cup yellow cornmeal

  • 3

    tablespoons sugar

  • 1

    tablespoon baking powder

  • 1/2

    teaspoon garlic-pepper seasoning (1/2 to 1 teaspoon)

  • 1/2

    teaspoon chili powder

  • 1/4

    cup minced fresh onion

  • 1/2

    cup (2 ounces) grated sharp Cheddar cheese

  • 1

    cup skim milk

  • 3

    tablespoons ketchup

  • 2

    tablespoons vegetable oil

  • 2

    large egg whites lightly beaten

Directions

Preheat oven to 400º. Heat 1 tablespoon oil in a 9-inch cast-iron skillet over medium heat. Add Italian seasoning and garlic; sauté 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 tablespoons oil, and egg whites, stirring until moist. Pour batter into skillet. Bake at 400º 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. Serving Size: 1 wedge

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: