Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Tablespoons | Oil |
| 1 Cup | Onion, chopped |
| 1 Large Can | Whole Kernel Corn |
| 1/2 | Green Pepper, chopped |
| 2 Teaspoons | Salt |
| 1 Pound | Ground Round Meat |
| 1 Can | Chopped Ripe Olives |
| 1/8 Teaspoon | Cayenne Pepper |
| 1 Cup | Water |
| 1 Large Can | Mashed Up Tomatoes |
| 1 Cup | Yellow Cornmeal |
Instructions
- Cook the ground round meat first; drain any excess fat and set aside.
- In a large pot or skillet, cook the chopped onion in oil until softened.
- Add the cooked meat, whole kernel corn, chopped green pepper, mashed up tomatoes, water, salt, and cayenne pepper to the pot.
- Bring the mixture to a boil.
- Gradually stir in the yellow cornmeal, stirring constantly to prevent lumps.
- Reduce heat to low, cover, and cook for 20 minutes, stirring frequently. Towards the end of this cooking time, stir in the chopped ripe olives.
- Pour the mixture into a greased casserole dish.
- Bake at 350°F for 45 minutes.
Note
Yields 6-8 servings.
