Garden Tomato Upside-Down Corn Bread
By Lv2Cook
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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
Details
Servings 1
Preparation
Step 1
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
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