1 c. yellow cornmeal
1/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 (16 oz.) container nonfat cottage cheese
1 (16 oz.) pkg. petite corn kernels, thawed (or shoepeg corn, drained)
3 green onions, finely chopped
4 egg whites
2 (14 1/2 oz.) cans Mexican style stewed tomatoes

Oven at 350 degrees. 8 x 8 inch square glass baking dish sprayed with cooking spray.

Whisk first 4 ingredients to blend in bowl. Mix in cottage cheese, then corn and green onions. Beat egg whites until stiff, but not dry, in another bowl. Fold egg whites into cornmeal mixture in 2 additions.

Transfer batter to prepared dish. Bake until top is golden and feels firm in center, about 50 minutes. Let stand 10 minutes.

Boil stewed tomatoes in heavy saucepan until reduced to sauce consistency, about 10 minutes. Cut "pie" into squares, leave in baking dish. Spoon tomato sauce over and serve.