4 c. (1 qt.) chopped fresh ripe tomatoes
1 (16 oz.) can cream style corn
3 to 4 tsp. salt
1 med. sized onion, chopped
1/2 c. olive oil
1 1/2 tbsp. chili powder, or to taste
1 c. milk
1/2 c. yellow cornmeal
3 eggs, lightly beaten
1 c. pitted ripe olives
2 c. coarsely chopped cooked chicken
1 c. shredded Monterey Jack cheese, mixed with 1 c. shredded sharp Cheddar cheese
Olive oil for drizzling

(Or 1 can - 28 ounces - Italian-style plum tomatoes, with their juices).

Combine tomatoes, corn, salt, onion, olive oil and chili powder in a large saucepan and cook over medium heat for 15 minutes. Preheat the oven to 350 degrees.

In a mixing bowl, stir together the milk, cornmeal, and eggs; add to the tomato mixture and cook, stirring constantly to prevent scorching, until thick, about 15 minutes. Remove from the heat and stir in the olives and chicken.

Pour mixture into lightly greased shallow baking dish. Top with the cheeses, drizzle oil, and bake until the pie is firm and the cheese is crusty, 35 to 45 minutes. Serve piping hot.

Serves 6.