Spoon Bread Tamale Bake From the kitchen of Barb, Albuquerque, New Mexico 1/4 cup olive oil 1 1/2 pounds ground beef 1 cup chopped onion 2 cloves garlic, minced 1/2 cup chopped green pepper 1 (#2) can tomatoes (2 1/2 cups) 1 (12 ounce) can corn (1 1/2 cups) 1 tablespoon salt (I use less) 1 1/2 tablespoons chili powder 1/4 teaspoon black pepper 1/2 cup cornmeal 1 cup water 1 cup pitted black olives 1 1/2 cups milk 1 teaspoon salt 2 tablespoons butter 1/2 cup corn meal 1 cup grated Cheddar cheese 2 eggs, beaten In oil in skillet, brown beef, add onions, garlic, green peppers. Cook, stirring until onions are golden. Stir in tomatoes, corn, 1 tablespoon salt, chili powder and pepper. Simmer 5 minutes. Stir in 1/2 cup cornmeal mixed with water; cover and simmer for 10 minutes. Add olives. Turn into a 3-quart casserole. Meanwhile, heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup corn meal; cook stirring until thickened. Remove from heat, stir in cheese and eggs, Pour over meat mixture in casserole. Heat oven to 375 degrees F and bake about 30 to 40 minutes until bubbly hot. Yield: 6 to 8 servings May be refrigerated and baked later. To freeze - thaw in refrigerator and bake 20-30 minutes longer than recipe directs. ENJOY!