1 c. yellow cornmeal
1/2 c. flour
1 tsp. baking powder
1 c. water
1 egg, beaten
2 c. (8 oz.) Cheddar cheese, shredded
1 lb. chopped cooked chicken
12 oz. thick salsa
1/2 c. sliced pitted ripe olives

In medium bowl blend cornmeal, flour and baking powder. Stir in water, egg and ONE cup cheese. Spread half the cornmeal mixture on bottom of greased 9 inch pie plate; set aside.

In medium bowl combine chicken, salsa and 1/2 cup cheese; spoon into prepared pie plate. Spoon remaining cornmeal mixture over chicken mixture to within 1 inch of plate edge. Bake at 350 degrees for 35 minutes or until golden brown. Top with remaining cheese and olives. Bake 5 minutes more until cheese melts. 4 servings.