Mexican Corn Tamale Pie

posted by RisaG 11-06-98 7:00 PM

* Exported from MasterCook *

Corn Tamale Pie

Recipe By : Adapted from So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 4 Preparation Time :0:20
Categories : Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 16 ounce car fat free cottage cheese
1 can shoepeg corn -- or 16 oz. pkg frozen
3 green onions -- chopped
4 egg whites -- at room temperature
2 14 ounce can mexican-style stewed tomatoes

Preheat oven to 350 degrees. Spray an 8" square glass baking dish with vegetable oil cooking spray.

In a large bowl, combine the cornmeal, sugar, baking powder and salt. Whisk to blend. Mix in the cottage cheese, then the corn and green onions.

In a separate bowl, beat the egg whites until stiff but not dry. Fold the whites into the cornmeal mixture in two additions.

Transfer the batter to the prepared dish. Bake until the top is golden and feels firm in the center, about 50 minutes. Let stand 10 minutes.

While the tamale pie is baking, make a tomato sauce. Boil the stewed tomatoes uncovered in a heavy saucepan until reduced to sauce consistency, about 10 minutes.

Cut the tamale pie into squares and leave in baking dish. Spoon tomato sauce over and serve.

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