17 oz. can corn, creamed, canned
12 oz. can corn, whole kernel, canned, use liquid
1 1/2 c. tomatoes, stewed, canned
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4-1/2 tsp. salt
2 tbsp. oil
3 tbsp. cornstarch
1 c. yellow cornmeal, dry
6 oz. can olives, black, pitted, well drained

Mix all ingredients together. Place in well-oiled or sprayed covered casserole and bake at 350 degrees for 45 minutes. Remove cover and finish baking until center is set. Serve with deep green leafy, tossed salad and bread.