Vegetable casserole with cornbread dressing

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VEGETABLE CASSEROLE WITH CORNBREAD DRESSING
  Categories: Vegetarian, Main dish
       Yield: 6 servings
  
 --------------------------FILLING--------------------------
       2 tb Butter, soy margarine or
            Canola oil
       1 md Onion, finely chopped
       3    Cloves garlic, minced
       2 lg Tomatoes, finely chopped
     1/2 c  Water
       1 md Potato, chopped into 1-in.
            Cubes
       1 md Sweet potato, chopped into
            1-inch cubes
       1 c  Green beans, cut into 1" pcs
       1 c  Broccoli or cauliflower
            Florets chopped into 1" pcs
            Salt and pepper to taste
     1/2 c  Frozen peas, thawed
 
 ---------------------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
  
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