SPOON BREAD TAMALE PIE

1/4 cup olive oil
1 1/2 pounds ground chuck
1 cup chopped onions
1 clove garlic, minced
1/2 cup chopped green peppers
1 (20 ounce) can tomatoes
1/2 of a 6 ounce can tomato paste
1 (12 ounce) can whole kernel corn
1 1/2 tablespoons chili powder, divided use
1/4 teaspoon pepper
1 cup cornmeal, divided use
1 cup water
1 cup pitted ripe olives
1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter or margarine
1 cup (4 ounces) grated cheddar cheese
2 eggs, beaten

Preheat oven to 375 degrees F.

In hot oil in skillet brown meat.

Add onions, garlic and green pepper, stirring until onions are golden.

Stir in tomatoes, tomato paste, corn, 1 tablespoon of the chili powder and the pepper. Simmer 5 minutes.

Stir in 1/2 cup cornmeal mixed with 1 cup water; cover and simmer for 10 minutes.

Add olives. Turn mixture into a 3-quart casserole.

Heat 1 1/2 cups milk with 1 teaspoon salt, 2 tablespoons butter and remaining 1/2 cup of cornmeal. Cook until thickened. Remove from heat.

Stir in cheese and eggs. Pour over meat mixture.

Bake uncovered for 40 minutes.

Makes 8 servings
Source; A Taste of South Florida by the American Cancer Society