1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
1/2 lb. frankfurters (4 or 5)
1 (16 oz.) can pork & beans in tomato sauce
1 1/2 c. shredded American cheese
1 tbsp. sugar
1 (12 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
1/4 c. chopped pitted ripe olives
1 clove garlic, minced
2 to 3 tsp. chili powder
3/4 c. yellow cornmeal

In a large skillet cook onion and green pepper in butter until tender but not brown.

Cut franks in 1/2 inch pieces. Stir into skillet along with beans, corn, tomato sauce, olives, garlic, sugar, chili powder and dash of pepper. Simmer, uncovered, until thickened, about 30 minutes. Add cheese; stir until melted. Turn mixture into a greased 12 x 7 1/2 x 2 inch baking dish.

Place 2 cups cold water in saucepan. Stir in cornmeal and 1/2 teaspoon salt. Cook and stir until very thick (1/2 to 1 minutes after mixture comes to boiling). Spoon over hot frank mixture, forming a lattice design. Bake, uncovered, at 375 degrees for about 25 minutes. Makes 6 to 8 servings.