Recipe: Garden Tomato Upside-Down Corn Bread
For 10 Persons
Category: Not, Sent
1 tb Vegetable oil
1 ts Dried Italian seasoning
2 Cloves garlic, minced
5 Plum tomatoes, cut in 1/4"
-slices
1/2 ts Salt
1/2 ts Pepper
1 c All-purpose flour
1 c Yellow cornmeal
3 tb Sugar
1 tb Baking powder
1 ts Garlic-pepper seasoning
1/2 ts Chili powder
1/4 c Fresh onion, minced
1/2 c Grated sharp cheddar cheese
1 c Skim milk
3 tb Ketchup
2 tb Vegetable oil
2 lg Egg whites, lightly beaten
Preheat oven to 400°. Heat 1 tbsp oil in a 9-inch cast iron skillet over
medium heat. Add Italian seasoning and garlic; saute 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 tbsp 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.
NOTES : Per serving: Cals - 196 - 30%ff Fat - 6.5g
Recipe by: Cooking Light - March 1997 Posted to MC-Recipe Digest V1 #602 by
The Taillons
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