Instructions: (Be sure to use supermarket chili powder as it is mild. The purer chili powders of today would be too strong)

To cook cornmeal mush: stir 1 cup of cornmeal into 1/2 cup cold water to moisten it, in the top of a double boiler. Then add 3 1/2 cups boiling water or chicken stock and 2 tsps salt; mix well.

Set the top over the bottom of the boiler, filled with 1 to 2 inches of boiling water, put a lid on the top and steam the cornmeal for 30 to 45 minutes until the water is all absorbed.

For tamale pie:
Beat butter into hot cooked cornmeal; set aside. Fry onion, garlic and bell pepper with chili powder in 3 Tbsp butter or oil until vegetables are just slightly softened, 2 or 3 minutes. Add cooked meat, pimientos, olives and season to taste.

Put a layer of cornmeal mush in a baking dish, add the layer of meat filling and cover with another layer of mush.

Bake in preheated 350F oven until the mush is crusty on top, about 30 minutes.

Yield: 8 servings.

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