Garden Tomato Upside-Down Corn Bread

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.5 teaspoon chili powder 
• 2 large egg whites lightly beaten
• 1 cup flour all-purpose
• 2  garlic cloves minced
• 1 teaspoon penzey's southwest seasoning dried italian
• 3 tablespoons catsup 
• 0.5 teaspoon garlic-pepper seasoning 
• 0.3 cup onion fresh minced
• 0.5 teaspoon pepper 
• 4  to 6 plum tomatoes cut into 1/4-inch-thick slices
• 0.5 teaspoon salt 
• 2 ounces sharp cheddar cheese grated
• 1 cup skim milk 
• 3 tablespoons sugar 
• 1 tablespoon vegetable oil 
• 2 tablespoons vegetable oil 
• 1 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 40
2. Heat 1 tablespoon oil in a 9-inch cast-iron skillet over medium heat.
3. Add Italian seasoning and garlic; saut 1 minute. Arrange tomato slices in a circular pattern in skillet.
4. Sprinkle with salt and pepper. Reduce heat to low.
5. Combine flour and next 7 ingredients (flour through cheese) in a large bowl.
6. Add milk, ketchup, 2 tablespoons oil, and egg whites, stirring until moist.
7. Pour batter into skillet.
8. Bake at 400 for 30 minutes or until a wooden pick inserted in center comes out clean.
9. Place a plate upside down on top of skillet, and invert onto plate.