- Calories 196
- Caloriesfromfat 30%
- Fat 6.5g
- Satfat 2g
- Monofat 1.8g
- Polyfat 2.2g
- Protein 5.8g
- Carbohydrate 29g
- Fiber 1.6g
- Cholesterol 6mg
- Iron 1.7mg
- Sodium 182mg
- Calcium 164mg
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
How to Make It
Step 1
Preheat oven to 400°.
Step 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.
Step 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.
