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Upside-Down Cornbread
Makes 6 servings
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Ingredients
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3
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plum tomatoes, thinly sliced
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1-1/3
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cups French's® French Fried Onions, divided
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2
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packages (6-1/2 ounces each) cornbread mix
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2/3
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cup milk
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2
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eggs
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1/2
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cup finely chopped zucchini
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1/4
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cup butter, melted
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1
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teaspoon French's® Spicy Brown Mustard
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1/2
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teaspoon dried basil leaves
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Prep Time
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10 minutes
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Cook Time
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35 minutes
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1. Preheat oven to 425°F. Coat 8-inch square baking pan with nonstick cooking spray. Layer tomatoes in bottom of pan and sprinkle with 1/3 cup French Fried Onions.
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2. Combine 1 cup onions and remaining ingredients in medium bowl; mix just until dry ingredients are moistened. Pour over tomato layers. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Serve warm with tossed green salad.
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© Reckitt Benckiser Inc.
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