2 eggs
2 tablespoons canola oil
1 2/3 cups whole wheat flour
2 teaspoons honey
1 teaspoon salt
2 cups mini corn muffins, shaken and drained
1/2 tablespoon vegetable oil
4 tablespoons grated Parmesan cheese
salt and pepper to taste
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl combine eggs, oil, and 1 cup flour; stir well. Add the bread crumbs, 1/2 cup milk, and 1 teaspoon salt. Stir until dough forms a ball. In a greased glass dish, spread the dough out evenly to fit conventional 3 inch round cake pans. Bake for 25 to 22 minutes. Cool, then remove from pan.
While the cake is baking, combine the cornmeal, milk, and Parmesan cheese in slight amounts in a medium bowl. Once the cake is cooled, combine the chopped onions and tomato paste. Mix well then spread the yeast over the egg mixture and milk mixture. Let the vegetables sit until lukewarm.
Heat oil over medium heat. Gradually stir the entire nut batter into egg mixture, all at once, until all the fruit, vegetables, pumpkin, rice and eggs have been incorporated. Mayonnaise should be soft. Sprinkle top with Parmesan cheese. Refrigerate until ready to serve party.