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Full Online Book HomeLearning KitchenLow_fat - Corn Tamale Pie
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Low_fat - Corn Tamale Pie Post by :tim_harris Category :Learning Kitchen Author :Unknown Date :March 2012 Read :698

Click below to download : Low_fat - Corn Tamale Pie (Format : PDF)

Low_fat - Corn Tamale Pie

1 cup yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (16 ounce) can 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.

Variation: Cut 1/2 onion, 1/4 of a green bell pepper and 1 hot pepper into dice. Saute for a few minutes until soft and add when you add the corn and scallions to the batter. Then finish rest of recipe the way it asks.

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