Kathy Pollard

This is such a versitle, hearty dish that uses any vegetables, soups, stews, bean dishes, stir-frys, potatoes or rice on hand, adding a fresh and homey topping of corn bread! Also a great potluck casserole offering.

Ingredients:

• Roughly 4 C cooked vegetables, thick soup or stew – whatever you have!
• Roughly 1 ½ C stock or water
• Herbs and seasonings (optional)

• 1 C corn meal
• 1 C whole grain flour
• 1 T baking powder
• 2 T Egg Replacer powder
• ½ t salt
• 1 T ground flax seed

• 1 C unsweetened soy or plant milk
• 1 tsp sweetener

Instructions:

Preheat oven to 425°F.
Combine veggies and stock, (together it measures 5. ½ cups).  Pour into a 9” baking dish, glass works well.
Stir dry ingredients together.  Add soymilk.  Blend until barely mixed.  Spread batter over top of vegetables.  Bake for 25 – 30 minutes or until top is springy to the touch and lightly browned.  A toothpick should come out clean of batter.  Sprinkle with nutritional yeast if desired.