Corn Creole

This is excellent for potluck dinners or buffet suppers.

1 small onion
1 clove garlic
1 small green bell pepper or 4 tablespoons chopped parsley
2 tablespoons shortening
1/2 pound ground beef
1 teaspoon chili powder
2 teaspoons salt
1 1/2 cups cooked tomatoes
1 cup cream-style corn
1/2 cup yellow cornmeal
1 cup milk
1/3 cup minced ripe olives

Saut finely chopped onion, garlic, and green pepper or parsley in hot shortening until limp but not brown. Add beef and seasonings; cook slowly for 10 minutes. Add tomatoes and corn; boil briskly; stir in the corn meal; and add milk and olives. Bake uncovered for 1 hour in a well-greased baking dish at 325 degrees F.

Serves 6.