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.
- 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
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.