Vegetable Casserole W/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,
garlic, saute til onion translucent, about 5 mins. Add tomatoes and
water, bring to 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 to 425F 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 mix into the cornmeal mix and stir until smooth.

Place vegetables in a lightly oiled 8- or 9-inch square pan or a
casserole dish. 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 a knife to indicate where to
cut for each serving.

Makes 4 to 6 servings.

Nutritional Information 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.