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

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

TAMALE PIE FILLING:

1 3/4 c. (15 oz. can) chili con carne
1/2 c. chopped green pepper
1/2 c. (2 1/4 oz. can) sliced olives
1/2 c. cream style corn
1/2 c. (2 oz.) shredded Cheddar cheese