Garden Tomato Upside-Down Corn Bread

By Lv2Cook

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