Garden Tomato Upside-Down Corn Bread

recipe
"I'm single and a nuclear scientist. For me, cooking is really a social thing. After all, there's no better way to get a girl over for dinner than to cook for her." -CL Reader

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 196
Caloriesfromfat 30 %
Fat 6.5 g
Satfat 2 g
Monofat 1.8 g
Polyfat 2.2 g
Protein 5.8 g
Carbohydrate 29 g
Fiber 1.6 g
Cholesterol 6 mg
Iron 1.7 mg
Sodium 182 mg
Calcium 164 mg

Ingredients

1 tablespoon vegetable oil
1 teaspoon dried Italian seasoning
2 garlic cloves, minced
4 to 6 plum tomatoes, cut into 1/4-inch-thick slices
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 to 1 teaspoon garlic-pepper seasoning
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

Preparation

Preheat oven to 400°.

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 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.

March 1997
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