2 tbsp. oil or drippings
1 med. onion, chopped
1 lb. ground beef
2 1/2 c. canned tomatoes
1 1/2 c. whole kernel corn, undrained
1 tsp. salt
1 tbsp. chili powder
1/4 c. uncooked cornmeal
1/2 c. ripe olives

Combine oil, onion and beef in a skillet, until meat is lightly browned and onion soft. Stir in rest of ingredients except olives and simmer 5 to 10 minutes. Turn into an 8 x 8 x 2 inch baking pan or casserole. Pour following cornbread over the top evenly and arrange ripe olives over the top of the batter. Bake at 425 degrees for 25 to 30 minutes or until crust is lightly browned. Serves 6 to 8.

CORNBREAD TOPPING:

1/2 c. sifted flour
1/2 c. uncooked cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 egg, beaten
2 tbsp. butter

Combine and spread thinly over the hot filling. This makes a thin layer, but is sufficient when baked.