PANCAKE BATTER:

Pour 2 cups boiling water over 1 cup cornmeal and 1 tablespoon sugar. Let stand until it swells.

Add 1 1/2 cups milk, 2 cups sifted flour, 3 teaspoons baking powder, 1 teaspoon salt, sifted together. Add 1 tablespoon oil, cornmeal and milk, then add sifted ingredients and 2 eggs, slightly beaten. Bake on a lightly greased griddle.

MEAT SAUCE:

1 1/2 lb. hamburger
1 lg. onion
1 lb. pork
1 lg. can tomatoes or tomato sauce
2 tbsp. chili powder
2 c. dry beans, cooked or 1 lg. can refried beans
Grated cheese
Chopped dill pickle
shredded lettuce
Olive for topping

Fry meat, pour off excess fat, add onions and saute. Add tomatoes and beans and simmer until thick consistency.

TO SERVE:

Place a corn cake on plate. Top with meat sauce, cheese, lettuce and chopped onions, if desired. Put another corn cake on top and cover it with meat sauce, cheese, lettuce, onions; then add 1 more layer of corn cake meat and cheese and lettuce; 3 tiers.

Or just make it 2 tiers. Top with whole ripe or green olives. Fix 1 plate for each person. Corn cakes should be 5-6 inches in diameter. This makes an attractive plate. Serve with a relish tray of carrot sticks, celery, cherry tomatoes, bell peppers or any fresh vegetable.