Sweet Corn Tamale Pie
• 1-1/4 cup yellow cornmeal
• 1/3 cup Dutch Gold CLOVER honey
• 1 tbsp. baking powder
• 1/4 tsp. salt
• 16oz. non-fat cottage cheese
• 16oz. frozen petite corn kernels, thawed
• 3 green onions, finely chopped
• 4 egg whites
• 2 14-1/2 oz. cans Mexican-style stewed tomatoes
• Preheat oven to 350°F.Spray 8" glass pie plate with non-stick vegetable oil spray.
• Mix together the first four ingredients in a large bowl.
• Mix in cottage cheese, then corn and green onions.
• Beat egg whites until stiff but not dry in another large bowl.
• Fold egg whites into cornmeal mixture in two additions.
• Transfer batter to prepared pie plate.
• Bake until top is golden and feels firm in center, approximately 50 minutes.
• Let stand for 10 minutes.
• Boil stewed tomatoes in heavy medium saucepan over medium-high heat until reduced to sauce consistency, about 10 minutes.
• Cut pie into wedges.
• Spoon tomato sauce over and serve.
