4 c. cooked vegetables (or very thick soup)
1/2 c. stock
Herbs & seasonings to taste
1 c. whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. cornmeal
2 eggs, beaten
1 c. milk or broth

Preheat oven to 425 degrees. Heat vegetables in stock, and pour them into a greased 9 x 13 inch baking dish. Stir dry ingredients together. Add eggs and milk and mix just until ingredients are well distributed. Spread batter over top of vegetables. Bake for 20 to 25 minutes. Sprinkle with cheese if desired. Serves 6 to 8.