1/2 c. chopped onion
1 clove garlic, minced
1 tbsp. butter
1 lb. ground beef
1 c. sliced mushrooms or 2 sm. cans mushrooms
1 (16 oz.) can tomatoes, chopped up
1 (12 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
1/4 c. chopped green pepper
1 tbsp. chili powder
1 1/2 tsp. salt
1 c. sliced black olives
1 c. (1/4 lb.) shredded Cheddar cheese

CRUST:

3/4 c. cornmeal
3 c. cold milk, divided
1 tbsp. butter
1 tsp. salt
2 eggs, beaten
1 c. (1/4 lb.) shredded Cheddar cheese

Saute onion and garlic in butter. Add beef and mushrooms; cook and stir until beef turns gray. Add tomatoes, corn, tomato sauce, green pepper, chili powder and salt. Cover and simmer for about 45 minutes. Add olives and simmer for another 15 minutes.

Prepare crust by mixing cornmeal and 1 cup cold milk. In a saucepan, combine remaining 2 cups milk, butter and salt; heat to boiling. Gradually add cornmeal mixture, stirring constantly; cook until thickened. Cover and cook over very low heat for about 15 minutes. Stir in eggs and 1 cup cheese; continue stirring until cheese is melted.

Line bottom of a buttered shallow 2 quart casserole dish with the cornmeal mixture, reserving 1 1/2 cups for top of pie. Pour meat filling over cornmeal mixture. Drop spoonfuls of remaining cornmeal mixture over meat filling. Sprinkle remaining shredded cheese over all. Bake at 350 degrees for 50-60 minutes or until browned and bubbly. Serves 6-8.