Garden Tomato Upside-Down Corn Bread

"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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 30%
  • Fat: 6.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 5.8g
  • Carbohydrate: 29g
  • Fiber: 1.6g
  • Cholesterol: 6mg
  • Iron: 1.7mg
  • Sodium: 182mg
  • Calcium: 164mg


  • 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


  1. Preheat oven to 400°.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Garden Tomato Upside-Down Corn Bread Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy