Garden Tomato Upside-Down Corn Bread

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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

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