2 1/2 c. cold water
1 tsp. salt
1/2 tsp. chili powder
1 1/4 c. yellow cornmeal

Combine all ingredients in a saucepan. Cook over medium heat until quite thick and stiff (10 minutes) stirring frequently. Reserve 3/4 cup. Line sides and bottom of buttered 1 1/2 quart casserole with rest of mixture.

PIE FILLING:

1 (15 oz.) can chili
1/2 c. chopped green pepper
1/2 c. drained, sliced ripe olives
1 c. creamed corn
1/2 c. shredded Cheddar