2 TBS oil
1 med onion, chopped
1 chile, seeded, chopped (I don’t use the chile)
2 cups frozen corn, thawed
1 TBS all-purpose flour
1 12-oz pkg. soy crumbles
28 oz can tomatoes
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 TBS light brown sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 eggs, separated (try 1/2 cup tofu as replacement)
1 cup buttermilk
1/4 cup canola oil
3 green onions, finely chopped
1 small jalapeno, seeded, finely chopped (I don’t use this either)
1. Make filling. Heat oil in large skillet over medium heat. Add onion and cook, stirring often, 5-6 minutes. Add chile and cook 2 minutes. Stir in corn, flour, and soy crumbles, breaking up with wooden spoon. Stir in tomatoes. Bring to a simmer, cook 5 minutes. Add salt to taste.
2. Transfer mixture to greased 1 1/2 qt baking dish. Preheat oven to 400F. (the dish seems too small, but it works. if you want, you can use a larger dish)
3. Cornbread Topping: Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda in large bowl, and mix well; set aside. Wish egg yolks (or tofu) in separate bowl. Whisk in buttermilk and oil. Set aside. Beat egg whites in separate bowl until soft peaks form. (We’ve never done this step and it works fine)
4. Make well in dry ingredients and pour in buttermilk mixture. Mix just until combined. Add green onions and jalapeno. Fold in egg whites. Pour over vegetable mixture.
5. Bake until topping is cooked through, about 45 minutes. Cool 5 to 10 minutes before serving.
– Vegetarian Times, Feb 2006
This is an all-time favorite recipe of ours. It looks like a lot of work, but it’s totally worth it. Even the meat-eaters will love it.
Here are some modifications we’ve done:
*instead of 12 oz soy crumbles, use 1/2 soy crumbles and a can of black beans
*instead of chile and jalapeno, I use a green pepper
*when something calls for 2 cans of tomatoes, I always use 1 can, and 2 fresh tomatoes
*Buttermilk substitution: 1 tsp vinegar + 1 cup milk (or soymilk)