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2 cans (14 oz) creamed corn
2 cans (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
3 Tb canola oil
1 tsp salt
1/2 tsp cumin
1/2 cup sliced black olives
3 Tb cornstarch
1 cup unsweetened soy or almond milk
1 cup cornmeal
Combine creamed corn, diced tomatoes, tomato sauce, canola oil, salt, and cumin in sauce pan and heat together
for 20 minutes. Add and stir black olives, cornstarch (dissolve in part of the milk first), soy milk, and cornmeal.
When all is combined, pour into a sprayed 9x13 pan and bake at 325 degrees for 1 hour.
Serves 6
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