Tamale Casserole and Pinto Beans

This is a pretty good-tasting vegan dish that I made for the first time tonight. Not sure where it's from, just found the recipe mixed in with a bunch of papers from my mom. I served it with homemade pinto beans (see recipe at bottom):

Tamale Loaf (or Pie or Casserole)
1 large onion, chopped
1 large clove garlic, minced
1 chopped green pepper (optional)
3 cups tomatoes, fresh or canned
2 cups corn, whole or creamed
1 cup water
1 teaspoon salt
1/2 teaspoon cumin
1 cup yellow cornmeal
1 can olives, quartered

1. Cook first five items in water until tender and bring to a boil. Add salt, cumin, and cornmeal gradually, stirring constantly, and cook over low heat until thick. Then add olives.
(You can also use other seasonings such as paprika, sweet basil, thyme, oregano, or bay leaf.)
2. Bake in casserole dish for 1 hour at 325 degrees.
The loaf will be firmer if made a day ahead, refrigerated, and then baked before serving. It will also freeze well.
Serve with tomato sauce, if desired. (or salsa; or make it non-vegan like I did and use sour cream : )

I used sliced olives, no bell peppers, and additional seasonings of bay leaves, oregano, and paprika.

Here's an option that was written at the bottom of the recipe. I didn't try it but in case you want to, here it is: "Millet may be substituted for the cornmeal, but it needs more liquid and longer cooking either on top of the stove in a double boiler, or crockpot, or longer baking in a covered casserole. Instead of corn, you might wish to use 1/2 cup of cashew nut pieces and substitute green ripe olives for the black olives."

I used this recipe for the pinto beans, omitting the steps involving ham hocks and streak-o-lean. Really tasty without that!