1 tbsp. oil
3/4 lb. ground beef
1 clove garlic
2 tsp. salt
Chili powder to taste
3/4 c. yellow cornmeal
17 oz. can plum tomatoes, juice also
1 sm. onion, finely chopped
1 c. celery, finely chopped
17 oz. whole corn, drained
3/4 c. pitted ripe olives, sliced
1 tbsp. Worcestershire sauce
1/2 c. grated Cheddar cheese

In a skillet, heat the oil, add beef, onion, celery and garlic. Crumble meat with a fork until it loses its red color. Turn off heat and stir in corn, olives, salt, Worcestershire sauce and chili powder.

In a medium pan stir together the tomatoes, cornmeal; cook, stirring constantly until thickened 5 to 10 minutes. Stir in the beef mixture and turn into an oiled 2 quart baking dish (11 3/4 x 7 1/4 x 1 3/4 inches). Sprinkle with the cheese.

Bake in preheated oven for 30 minutes at 375 degrees. Let stand for 10 minutes before serving. 6 servings.