GARDEN TOMATO UPSIDE-DOWN CORN BREAD

FOR THE TOMATO MIXTURE:
1 tbsp vegetable oil
1 tsp dried Italian seasoning
2 cloves garlic, minced
5 plum tomatoes, cut in 1/4-inch slices
1/2 tsp salt
1/2 tsp pepper
FOR THE CORN BREAD:
1 cup all-purpose flour
1 cup yellow cornmeal
3 tbsp sugar
1 tbsp baking powder
1 teaspoon garlic-pepper seasoning
1/2 tsp chili powder
1/4 cup minced fresh onion
1/2 cup grated sharp cheddar cheese
1 cup skim milk
3 tbsp ketchup
2 tbsp vegetable oil
2 large egg whites, lightly beaten

Preheat oven to 400 degrees F.

Heat 1 tbsp oil in a well-seasoned 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 degrees F 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.

Servings: 10
Source: Cooking Light magazine, March 1997