Corn Tamale Pie

• 1 cup cornmeal yellow
• 13 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 16 ounces cottage cheese fat-free
• 16 ounces corn frozen
• 2 cups corn canned, shoepeg, drained
• 3 each scallions, spring or green onions chopped
• 4 each egg whites at room temperature
• 2 cans tomatoes, stewed, canned mexican styled

1. Preheat the oven to 350F (180C).
2. Spray an 8 inch square glass baking dish with vegetable oil cooking spray.
3. In a large bowl, combine the cornmeal, sugar, baking powder, and salt.
4. Whisk to blend.
5. Mix in the cottage cheese, then the corn and green onions.
6. In a separate bowl, beat the egg whites until stiff but not dry.
7. Fold the whites into the cornmeal mixture in 2 additions.
8. Transfer the batter to the prepared dish.
9. Bake until the top is golden and feels firm in the center, about 50 minutes.
10. Let stand 10 minutes.
11. While the tamale pie is baking, make a tomato sauce.
12. Boil the stewed tomatoes uncovered in a heavy saucepan until reduced to sauce consistency, about 10 minutes.
13. Cut the tamale pie into squares and leave in the baking dish.
14. Spoon tomato sauce over and serve.

cornmeal yellow, sugar, baking powder, salt, cottage cheese, corn, scallions, egg whites, tomatoes

Taken from recipeland.com/recipe/v/corn-tamale-pie-34077 (may not work)