Corn Tamale Pie

1 cup Yellow cornmeal

1/3 cup Sugar

1 tablespoon Baking powder

1/2 teaspoon Salt

16 ounces Fat-free cottage cheese

16 ounces Frozen petite corn kernels -

2 cups Canned shoepeg corn -- drained

3 Green onions -- chopped

4 Egg whites -- at room temperat

2 cans Mexican-style stewed tomatoe

0:20 Preheat the 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 2 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 the baking dish. Spoon tomato sauce over and serve. Per 1/6 recipe: 295 calories, 1.4 grams fat. Original recipe was for 4 servings.