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Here’s a great recipe that was passed on to me by my father-in-law, Clyde. He uses ground beef, but this vegetarian version swaps in Tex-Mex-flavored soy crumbles. To make this a vegan dish, simply replace the Cornbread Topping with the Basic Pie Pastry, opposite: Drape it over the filling, and tuck in the sides just before baking.
- To make Filling: Heat oil in large skillet over medium heat. Add onion, and cook, stirring often, 5 to 6 minutes, or until translucent. Add chile, and cook, stirring, 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. (If seasoning is too mild for you, add 1/2 tsp. or so each of chili powder and cumin.)
- Transfer mixture to greased 1 1/2-qt. baking dish. Preheat oven to 400F.
- To make Cornbread Topping: Combine cornmeal, flour, brown sugar, baking powder, salt and baking soda in large bowl, and mix well; set aside. Whisk egg yolks in separate bowl until pale; whisk in buttermilk and oil. Set aside. Beat egg whites in separate bowl until soft peaks form.
- Make well in dry ingredients, and pour in buttermilk mixture. Mix just until combined. Add green onions and jalapeño. Fold in egg whites. Pour over vegetable mixture.
- Bake until topping is cooked through, about 45 minutes. Cool 5 to 10 minutes before serving.
- Serving Size Serves 6
- Calories 504
- Carbohydrate Content 62 g
- Cholesterol Content 74 mg
- Fat Content 20 g
- Fiber Content 10 g
- Protein Content 22 g
- Saturated Fat Content 2 g
- Sodium Content 998 mg
- Sugar Content 16 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g