1 med. zucchini
2 carrots
1 sm. onion

CORN TOPPING:

1/4 c. melted butter
1 c. yellow cornmeal
1 c. unbleached flour
4 tsp. baking soda
1 egg, beaten
2/3 c. milk

1/4 c. chopped red pepper 1/4 c. chopped white onion 3/4 c. drained corn 2 tsp. dill

Cut vegetables into bite size pieces. Mix vegetables together and place in a well greased 10 inch casserole dish.

Make the corn topping. Mix dry ingredients together (including vegetables). Add wet to dry ingredients, stir until just moistened. Spoon corn topping over the vegetables in uncovered casserole.

Bake at 375 degrees for 35-45 minutes until topping is lightly browned and toothpick inserted into center of corn topping comes out clean.