1 small green pepper, chopped
1 clove garlic, mashed
1 15 oz can tomatoes
1 15 oz can whole olives, drained
1 12-15 oz can corn, drained
2 tsp salt
6 tsp chili powder
1/4 tsp pepper
1/2 cup yellow cornmeal
1 cup water
Cornmeal Topping
Saute meat, onion, green pepper & garlic until onions are translucent. Stir in tomatoes, corn, salt, chili powder & pepper. Cover and simmer 5 minutes. Stir in cornmeal that has been blended with the 1 cup of water; simmer 10 minutes.
Add olives and pour into a 9x13" pan. Spread topping over the top and bake at 375' for 40 minutes.
Topping:
In a pot pour 1 1/2 cups milk, 1/2 tsp salt and 2 T butter. Scald. Gradually add 1/2 cup cornmeal; cook stirring until thickened. Remove from heat. Stir in 1 cup shredded cheddar cheese and 2 beaten eggs.
