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Title: Garden Tomato Upside-Down Corn Bread Categories: Not, Sent Yield: 10 Servings 1 tb Vegetable oil 1 ts Dried Italian seasoning 2 Cloves garlic, minced 5 Plum tomatoes, cut in 1/4" -slices 1/2 ts Salt 1/2 ts Pepper 1 c All-purpose flour 1 c Yellow cornmeal 3 tb Sugar 1 tb Baking powder 1 ts Garlic-pepper seasoning 1/2 ts Chili powder 1/4 c Fresh onion, minced 1/2 c Grated sharp cheddar cheese 1 c Skim milk 3 tb Ketchup 2 tb Vegetable oil 2 lg 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 |