Pineapple and Sweet Corn Tamale Casserole

(from largomason’s recipe box)

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1/2 cup sugar
  • 1-1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 jar (24.5 oz.) DOLE® Pineapple Chunks
  • 3 cups (24 oz.) DAISY® Cottage Cheese
  • 4 individual DOLE Green Onions, chopped
  • 5 egg white
  • 1 can (28 oz.) Prepared Chile Verde Sauce
  • optional shredded Cheddar cheese

Directions

  1. Preheat oven to 350°F. Spray 8×12 inch glass dish with non-stick cooking spray. Drain pineapple; chop pineapple and set aside.

  2. Combine cornmeal, sugar, baking powder and salt in a large bowl. Mix in cottage cheese, pineapple and green onions.

  3. Beat egg whites in an electric mixer until stiff peaks form. Gently fold whites into cottage cheese mixture. Pour into prepared baking dish.

  4. Bake for 50 minutes, or until firm. In a small sauce pan, heat up chile verde sauce until just boiling. Remove from heat. Cut casserole into squares and ladle sauce on top and sprinkle with cheese, to serve.

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