1 c. yellow cornmeal
1 can tomatoes (No. 2)
2 med. eggs, beaten
1 can whole kernel corn
1 lb. Tillamook cheese
1/2 med. bell pepper
2 lg. onions
1/3 c. olive oil
1 1/2 tsp. salt
1 sm. jar pimento stuffed green olives, sliced

Mix tomatoes, corn and eggs into cornmeal. Using medium blade, grind the cheese, pepper and onions. Add olive oil, salt and sliced green olives. Refrigerate mixture 24 hours. Bake at 250 degrees for 60 minutes. Then bake: 300 degrees for 60 minutes.