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

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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.
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