Thursday, November 12, 2009

Tomato Upside-down Cornbread

This is one of my signature dishes. I have fixed it at a lot of D.O. demos, but this is the first time I have let the recipe out. I hope you love it like I do.

1 T Vegetable oil
1 t Italian seasoning, dried
2 cloves garlic, minced
4 l tomatoes, roma, 1/4 " slices
1/2 t salt
1/4 t pepper
1c flour, all-purpose
1c yellow cornmeal
3T sugar
1T baking powder
1t garlic pepper
1/2 t chili powder
1/4 c onion, minced
1/2c cheddar cheese, shredded
1c milk
3T ketchup
2T vegetable oil
2large, egg whites, lightly beaten

Preheat 10" Dutch Oven, with about 20 charcoals on the lid. Heat 1 tablespoon oil in oven,with 15 charcoals on the bottom. Add Italian seasoning and garlic; saute 1 minute. Arrange tomato slices in a circular pattern in the bottom of oven. Sprinkle with salt and pepper. In a mixing bowl, combine flour and next 7 ingredients. Add milk, ketchup, oil. and egg whites, stirring until moist. Pour batter into oven, slowly, over the tomatoes. Reduce heat to 8 charcoals on the bottom and 16 on top. Bake at 400 f. for 35 minutes or until a wooden pick inserted in the center comes out clean. Remove the lid you were cooking with. Place a bandanna over the oven,and a cool lid on top of the bandanna and oven then invert oven to drop bread on bandanna covered lid. serve

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