“This is a dish that is mighty easy to fix whether you are in your home or just have an old fire out in the open. An old Mexican guide gave it to me and it is one that I have enjoyed many nights after coming back to camp dead tired when we weren’t lucky enough to get any game.” — Gary Cooper
In a large pot put the corn, tomatoes, and ripe olives and cook for about 10 minutes in a small quantity of olive oil.
Cut up the salt pork and onion. Brown the pork and onion in a skillet, then add to the first mixture. Mix thoroughly while adding the garlic, salt, and cayenne, to taste. Beat 2 eggs briskly, stir in the milk, and add to the mixture — then stir in the cornmeal until smooth.
Pour into a baking pan and bake for 1 hour, or until the cornmeal is baked through and pulls away from the sides of the pan.
Serves 8 and it is delicious, you’ll sure pass your plate for more.