Ingredients
| 2 |
large onions, chopped |
| 2 Clove |
garlic, chopped |
| 1/3 Cup |
olive oil |
| 1 |
green pepper, chopped |
| 1 |
large can diced tomatoes |
| 1 |
10-ounce can corn, drained |
| 2 Tablespoon |
chili powder |
| 1 Teaspoon |
salt |
| 1/4 Teaspoon |
oregano |
| 1/4 Teaspoon |
basil |
| 1/4 Teaspoon |
thyme |
| 3 Cup |
milk |
| 1 Cup |
yellow cornmeal |
| 3 |
eggs, beaten |
| 1 Cup |
sliced black olives |
| 1/2 Pound |
shredded Cheddar cheese |
Instructions
Slowly sauté onions and garlic in olive oil. Add green pepper, tomatoes, corn and chili powder. Add remaining spices. Cook 15 minutes. In a separate pan, add milk and cornmeal, cooking until thick. Add the beaten eggs and stir well. Mix the vegetables and cornmeal mixture together and stir in the olives. Pour into a large casserole dish and bake at 350 degrees for 1 hour. Then sprinkle the cheese on top and return to oven for an additional 10 minutes.
