Corn Tamale Pie

This tamale pie takes a lighter approach than most. Instead of a dense cornmeal crust packed with meat, the filling is an airy cornmeal batter folded with whipped egg whites and loaded with two kinds of corn: frozen kernels and canned shoepeg. Fat-free cottage cheese adds moisture and protein without heaviness.

The whipped egg whites are what set this apart. Folding them into the cornmeal mixture in two additions traps air throughout the batter, giving the baked pie a soufflé-like lift. It puffs up in the oven and develops a golden, firm top with a softer, spoonable interior.

The tomato sauce is nothing more than Mexican-style stewed tomatoes boiled down until thick. That reduction concentrates the flavor and creates a chunky, spiced topping that soaks into the corn squares when you spoon it over.

Kitchen Tips

• Beat the egg whites to stiff peaks in a clean bowl. Any trace of grease or yolk prevents them from whipping properly.
• Fold gently. Vigorous stirring deflates the whites and you lose the light, fluffy texture.
• Let the pie rest 10 minutes before cutting. It sets up during this time and holds its shape better.
• Reduce the tomato sauce until it’s thick enough to mound on a spoon. Too thin and it makes the squares soggy.

Variations

• Add diced green chiles to the batter for a spicier, more Southwestern version.
• Top with shredded cheddar cheese during the last 10 minutes of baking for a melty finish.
• Stir black beans into the corn mixture for added protein and a heartier pie.