Garden Tomato Upside Down Corn Bread

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 corn meal
3 tablespoon 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 tablespoon vegetable oil
2 large egg whites, lightly beaten

Preheat oven to 400°.

Heat 1 tablespoon oil in a 9 inch cast iron skillet over medium heat. Add Italian seasoning and garlic and 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 tablespoons oil and egg whites stirring until moist.

Pour batter into skillet. Bake at 400° for 30 minutes or until wooden pick inserted in center comes out clean.

Place a plate upside down on top of skillet and invert onto plate.

Yield 10 servings – serving size 1 wedge.

Lodge Pre-Seasoned Cast-Iron Skillet, 9-inch

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