Instructions: Preheat the oven to 425 degrees.

In a 12- to 14-inch saute pan, heat the olive oil over high heat and add the onion and salt and pepper, to taste. Cook until the onion is softened and golden brown, about 5 minutes.

Add the tomatoes and cook until the tomatoes break down and exude their juices, about 10 minutes. Remove from the heat.

In a large bowl, combine the corn flour, corn kernels, ricotta, skim milk, baking powder, and tomato sauce and stir well.

Grease a casserole with the butter and turn the mixture into the casserole. Bake for 1 hour.

This recipe yields 4 servings.

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