6 slices bacon
1 lb. ground beef
1 c. (8 oz. can) drained whole kernel corn
1/4 c. finely chopped green pepper
1/4 c. finely chopped onion
1/4 c. corn meal
1/2 tsp. oregano
1/2 tsp. chili powder
1 tsp. salt
1/8 tsp. pepper
8 oz. can tomato sauce
1 egg
1/4 c. milk
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 1/2 c. shredded cheddar cheese
4 stuffed olives, sliced

Fry bacon until crisp; break into large pieces. Chill 1/3 cup drippings until firm. Brown ground beef in large skillet; drain. Stir in corn, green pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and tomato sauce. Prepare pie crust.

Place meat mixture in pastry lined pan. Bake at 425 degrees for 25 minutes. Combine egg, milk, 1/2 teaspoon salt, mustard, Worcestershire sauce and cheese. Spread on pie. Top with bacon and olives. Bake 5 minutes or until cheese melts. Let stand 10 minutes before serving.

PIE CRUST:

1 c. flour
1/3 c. firm bacon drippings or other shortening
2 tbsp. corn meal
3-4 tbsp. cold water