Garden Tomato Upside-Down Corn Bread
| Yield: | 10 Servings |
| Categories: |
| 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 |
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