1 c. chopped onion
1 c. chopped green pepper
2 – 8oz. cans tomato sauce
1 – 12oz can whole kernel corn, drained
½ c. pitted ripe black olives, chopped
1 clove garlic, minced
1 T. sugar
1 tsp. salt
2-3 tsp. chili powder
Dash pepper
Cook meat, onion, and green pepper in large skillet till meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, the 1 tsp. salt, chili powder, pepper. Simmer 20-25 minutes or until thick. Add cheese; stir till melted. Turn into greased 9x9x2 baking dish.
Topping:
6 oz. sharp American cheese, shredded (1 ½ cups)
¾ c. yellow cornmeal
½ tsp. salt
2 c. cold water
1 T. margarine
Stir cornmeal and ½ tsp. salt into cold water. Cook, stirring constantly, till thick. Add butter or margarine; mix well. Spoon over hot meat mixture. (My recipe card doesn’t say what to do with the cheese and I can’t remember! I do know that ever since I moved to GA, the topping never turned out the way it did when I lived in Ohio and in Ohio it tasted better! So I am wondering if the cheese went into the cornmeal mixture after the butter was added. If not, then it was just sprinkled on top, but that seems like a lot of cheese to put on top of a square baking dish. Let me know what you find out!)
Bake at 375 degrees for 40 minutes.
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