Recipe - Garden Tomato Upside-Down Corn Bread

1 tablespoon Vegetable oil
1 teaspoon Dried Italian seasoning
2 Cloves garlic, minced
5 Plum tomatoes, cut in 1/4"
slices
One half teaspoon Salt
One half teaspoon Pepper
1 cup Allpurpose flour
1 cup Yellow cornmeal
3 tablespoon Sugar
1 tablespoon Baking powder
1 teaspoon Garlicpepper seasoning
One half teaspoon Chili powder
One fourth cup Fresh onion, minced
One half cup Grated sharp cheddar cheese
1 cup Skim milk
3 tablespoon Ketchup
2 tablespoon Vegetable oil
2 lg Egg whites, lightly beaten

Preheat oven to 400°. Heat 1 tbsp oil in a 9inch 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 MCRecipe Digest V1 #602 by
The Taillons taillon@access.mountain.net on May 08, 1997