Meatless Tamale Pie

2 TBSP olive oil

1 cup sweet onion, diced

1/3-cup celery, diced

1/3 cup green pepper, diced

2 1/4 cups canned tomatoes

1 1/4 cup whole kernel corn, drained

1-cup cornmeal

1 cup chopped nutmeats

2 eggs, beaten

3/4 cup sliced olives

2 tsp. Vegetable salt

1 tsp. Paprika

1-cup water

Sauté onions in olive oil until tender. Add celery, pepper, tomatoes, corn, seasoning and water. Bring to a boil; stir in cornmeal gradually. Cover and cook for 20 minutes. Remove from heat. Stir in eggs, olives and nuts. Turn into a greased casserole. Bake at 350º for 45 minutes. Serves 6-8 normal folks or 1½ banjo pickers.

You’ll be surprised how good this tastes. I like to heat up leftovers and throw a couple of poached eggs and some salsa on top of it for breakfast. Wowsers! Good ol’ country breakfast "fer sure!"

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