3 lg. onions, chopped
2 lb. ground meat
2 tbsp. drippings
3 cans condensed tomato soup
1 tbsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
3 pods garlic, minced
3 tbsp. chili powder
1 1/2 c. ripe olives, halved
1 (12 oz.) can whole kernel corn
2 cans Ranch style beans

CORNBREAD BATTER:

1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
3/4 c. cornmeal
1 c. buttermilk
1 beaten egg
2 tbsp. salad oil

Brown onion and meat in hot fat. Add the remaining ingredients and pour into two 2-quart greased casseroles and cover. Bake at 325 degrees for 1 1/4 hours. Stir and spread with corn bread batter and bake uncovered at 425 degrees for 25 minutes. Serves 10 to 12.

BATTER: Sift all of the dry ingredients and add to the cornmeal, mixing well. Add buttermilk, egg and salad oil. May be doubled for a large crowd.