--------------------------FILLING--------------------------
2 tb Butter
1 md Onion; finely chopped
3 cl Garlic; minced
2 lg Tomatoes; finely chopped
1/2 c Water
1 md Potato; cubed 1"
1 md Sweet potato; cubed 1"
1 c Green beans; diced 1"
1 c Broccoli or cauliflower;
- chopped 1"
Salt and pepper; to taste
1/2 c Frozen peas; thawed
---------------------CORNBREAD TOPPING---------------------
1 Egg or substitute
1 tb Sugar
1/2 c Buttermilk or soy milk
1/2 c Corn meal
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 Jalapeno; seeded, chopped
1 tb Pimiento; chopped, drained
Vegetables:
Heat butter 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 to 425°F. Beat together egg or egg replacer and sugar
in a large bowl until smooth and creamy. Fold in buttermilk or soy
milk. 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"
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 aknife to indicate where to cut for
each serving.
