Garden Tomato Upside-Down Corn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 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 |
Directions:
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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