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 cornmeal
• 3 tablespoons 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 tablespoons vegetable oil
• 2 large egg whites, lightly beaten

1. Preheat oven to 400u0b0.
2. Heat 1 tablespoon 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.
3. 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 400u0b0 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.

vegetable oil, italian seasoning, garlic, tomatoes, salt, pepper, flour, yellow cornmeal, sugar, baking powder, garlic, chili powder, fresh onion, cheddar cheese, milk, ketchup, vegetable oil, egg whites

Taken from www.myrecipes.com/recipe/garden-tomato-upside-down-corn-bread (may not work)