Pineapple & Sweet Tamale Cornbread
Prep Time
15mins
Time to Table
1hr
Servings
16
Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 24.5 ounce jar Dole® pineapple chunks
- 3 cups Daisy Cottage Cheese
- 4 green onions, chopped
- 5 egg whites
- 28 ounce can prepared Chile Verde sauce
Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 24.5 ounce jar Dole® pineapple chunks
- 3 cups Daisy Cottage Cheese
- 4 green onions, chopped
- 5 egg whites
- 28 ounce can prepared Chile Verde sauce
Directions
- Preheat the oven to 350 degrees. Spray a 8x12-inch glass dish with non-stick cooking spray. Drain the pineapple; chop and set aside. Combine the cornmeal, sugar, baking powder and salt in a large bowl.
- Mix in the cottage cheese, pineapple and green onions. Beat the egg whites in an electric mixer until stiff peaks form. Gently fold whites into the cottage cheese mixture.
- Pour the batter into a prepared baking dish. Bake for 50 minutes, or until firm. In a small sauce pan, heat up the Chile Verde sauce until just boiling. Remove from the heat.
- Cut the casserole into squares and ladle the sauce on top. Sprinkle with cheese or Pico de Gallo if desired.
- Calories:148
- Cholesterol:4
- Dietary Fiber:2
- Protein:8
- Sodium:796
- Total Carbohydrate:25
- Total Fat:2
