INGREDIENTS

1. 6slicesbacon
2. 1lblean ground beef
3. 1 (8 ounce)canwhole kernel corn, drained
4. 1/2cup finely choppedgreen bell peppersor red bell peppers
5. 1/2cup finely choppedonions
6. 1/4cupcornmeal
7. 1/2teaspoonoregano
8. 1/2teaspoonchili powder
9. 1teaspoonsalt
10. 1/2teaspoonpepper
11. 1 (8 ounce)cantomato sauce
12. 1egg
13. 1/4cupmilk
14. 1/2teaspoondry mustard
15. 1/2teaspoonWorcestershire sauce
16. 1 1/2cups shreaddedcheddar cheese
17. 8stuffed green olives, sliced

18. PIE CRUST

19. 1cupflour
20. 2tablespoonscornmeal
21. 1/2cup firmbacon drippingsor shortening
22. 3-4tablespoonsice water

DIRECTIONS

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.