Recipe

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• 6 slices bacon
• 1 lb lean ground beef
• 1 (8 oz) can whole kernel corn, drained
• 1/2 cup finely chopped green bell peppers
• 1/2 cup finely chopped onion
• 1/4 cup cornmeal
• 1/2 tsp oregano
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 (8 oz) can tomato sauce
• 1 egg
• 1/4 cup milk
• 1/2 tsp dry mustard
• 1/2 tsp worcestershire sauce
• 1 1/2 cups shreadded cheddar cheese
• 8 stuffed green olives, sliced
• 1 cup flour
• 2 tbsp cornmeal
• 1/2 cup firm bacon drippings or 1/2 cup shortening
• 3 -4 tbsp ice water

• 1 Preheat Oven to 425 degrees.
• 2 Fry the bacon until it is crisp and break it into pieces.
• 3 Put 1/2 cup of the bacon drippings in freezer and chill until firm.
• 4 Brown the ground beef in a large skillet until it is brown.
• 5 Drain off any grease.
• 6 Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
• 7 Allow meat mixture to cool while you prepare the pie crust.
• 8 PIE CRUST:.
• 9 Combine the flour and cornmeal.
• 10 Cut in the bacon drippings or shortening until the mixture is the size of small peas.
• 11 Add the ice water a little at a time while stirring with a fork until the dough holds together.
• 12 Roll into a ball and flatten to 1/2 inch.
• 13 Roll out on a floured surface and place in a 9 inch pie plate.
• 14 Flute the edge.
• 15 Pour the meat mixture into the prepared pie crust.
• 16 Bake in a 425 degree oven for 25 minutes.
• 17 While pie is baking, prepare topping.
• 18 TOPPING:.
• 19 Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
• 20 Spread on the pie.
• 21 Top with crumbled bacon and sliced olives.
• 22 Put back in oven for 5 minutes or until the cheese melts.
• 23 Remove from the oven and let it stand for 10 minutes before serving.