Instructions: 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.

used; 0 mg cholesterol if soy margarine, egg replacer and soymilk are used;

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.