Cornbread Crusted Mexican Pie

For the Pie:

• 
  2 lbs ground meat (thawed, beef or venison works great)
• 
  20 oz Rotel tomatoes & chilies (2-10 oz cans, drain one of them)
• 
  3 eggs (whisked well or processed in food processor)
• 
  2 cups cheese of choice (grated, or 2 cups of grated Hello Cheese for dairy free option)
• 
  2 tsp chili powder
• 
  2 tsp cumin (ground)
• 
  1 ¹⁄₂ tsp TH Mineral Salt
• 
  1 tsp onion powder
• 
  1 tsp paprika

For the Topping:

• 
  ³⁄₄ cup egg whites (carton is easier, but you can use fresh)
• 
  ³⁄₄ cup TH Baking Blend
• 
  ¹⁄₄ cup water
• 
  2 Tbs butter (or coconut oil)
• 
  ¹⁄₂ tsp TH Super Sweet Blend (do 3/4 tsp, if you like a sweeter cornbread)
• 
  ¹⁄₃ tsp TH Mineral Salt
• 
  ¹⁄₄ tsp paprika
• 
  ¹⁄₄ tsp turmeric (scant, 1/4 tsp)
• 
  1 ¹⁄₂ tsp aluminum-free baking powder
• 
  2 Tbs corn (frozen)
• 
  coconut oil spray