| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Italian | Not, Sent | 10 | Servings |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | t | Dried Italian seasoning |
| 2 | Cloves garlic, minced | |
| 5 | Plum tomatoes, cut in 1/4" | |
| slices | ||
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1 | c | All-purpose flour |
| 1 | c | Yellow cornmeal |
| 3 | T | Sugar |
| 1 | T | Baking powder |
| 1 | t | Garlic-pepper seasoning |
| 1/2 | t | Chili powder |
| 1/4 | c | Fresh onion, minced |
| 1/2 | c | Grated sharp cheddar cheese |
| 1 | c | Skim milk |
| 3 | T | Ketchup |
| 2 | T | Vegetable oil |
| 2 | Egg whites, lightly beaten |
INSTRUCTIONS
Preheat oven to 400°. Heat 1 tbsp 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. 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 MC-Recipe Digest V1 #602 by The Taillons <taillon@access.mountain.net> on May 08, 1997
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