Vegetable Casserole With Cornbread Dressing

-CORNBREAD TOPPING-
1 Egg, or Ener-G egg replacer
To equal 1 egg
1 tb Sugar
1/2 c Buttermilk or soymilk
1/2 c Cornmeal
1/2 c Unbleached white flour OR
Whole wheat pastry flour
1 ts Baking powder
1/2 ts Baking soda
1/4 c Frozen corn, thawed
1 ts Seeded, chopped jalapeno
1 tb Drained, chopped pimiento

Vegetables: Heat marjarine or oil in a large skillet. Add onions and
garlic, and saute until onion is translucent, about 5 minutes. Add tomatoes
and water and bring to a boil. Add potato. Cover and simmer for 5 minutes.
Add sweet potato, green beans, and brocooli or cauliflower. Simmer,
covered, for 5 more minutes. Add salt and pepper. (The vegetables are not
thoroughly cooked at this stage). Add peas. Remove from heat and keep
covered until the topping is ready Topping: Preheat oven 50 425 degrees.
Beat together egg or egg replacer and sugar in a large bowl until smooth
and creamy. Fold in buttermilk or soymilk. In a separate bowl, combine
cornmeal, flour, baking powder and baking soda. Add corn and jalapeno. Add
the egg mixture and stir until smooth. Place vegetables in a lightly oiled
8- or 9-inch square pan or a casserole. Spread cornmeal batter in an even
layer over vegetables. Sprinkle pimiento on top and gently pat into batter.
Bake for 18 to 20 minutes or until a toothpick inserted on top comes out
clean. Best served warm, but also good at room temperature. To serve: Score
the surface lightly with aknife to indicate where to cut for each serving.
Makes 4 to 6 servings. Per serving: 286 calories; 10 g protein; 5 g fat; 53
g. carbohydrate; 62 mg. cholesterol if buttermilk, eggs and butter are
used; 0 mg cholesterol if soy margarine, egg replacer and soymilk are used;
545 mg sodium; 9 g. fiber. From _Vegetarian Times_, November 1992