Source: The Diabetes Holiday Cookbook, ©2002 by Carolyn Leontos, MS, RD, CDE, Debra Mitchell, CEPC, and Kenneth Weicker, CEC

A variety of vegetables and spices baked in a cornmeal crust.

Servings

1 cooking spray
1.33 cup cold water , warm
1 tsp salt
1.5 cup cornmeal
0.5 cup masa harina flour
2 tbsp salted butter
2 tbsp liquid egg substitute
1 tbsp canola oil
1 small onions , finely diced
1 medium garlic cloves , minced
0.5 cup fresh broccoli florets , cut small
0.5 cup chopped green bell peppers , diced into small pieces
4 oz fresh tomatoes , diced
1 whole jalapeno pepper , sliced (optional)
0.5 cup Corn, whole kernel, canned
1 oz Olives, black, jumbo, canned , sliced ( ~ 2 tbsp)
1 cup cold water
1 tsp ground cumin
1 tsp chili powder

1 Preheat oven to 350 degrees F. Spray a 9 x 9 baking dish with cooking spray and set aside.
2 Bring the water and salt to a boil. Add cornmeal and simmer slowly, 10 minutes. Remove from the heat and add the masa flour and mix well. Blend in the butter and egg substitute. Stir well. Cover and set aside.
3 Heat the canola oil in a heavy skillet or saucepan. Lightly sauté the onion and garlic in the canola oil for 2 minutes. Add all the remaining ingredients. Cover and simmer for 5 minutes.
4 Spread 1/3 of the masa mixture on the bottom of the prepared baking dish. Spread the filling mixture evenly over it. Cover evenly with the remainder of the masa.
5 Bake, covered, for 20 minutes. Remove the cover and continue to bake for another 20 minutes, or until lightly browned.