Brown meat and onion in large skillet, stirring until meat crumbles; drain well. Stir in corn, beans, stewed tomatoes, olives and pepper; cook over medium heat until the ingredients are thoroughly heated. Pour into an 11 X 7 X 4 cm baking dish. Set aside. Mix cornbread according to package directions; pour over meat mixture. Bake at 200ºC for 25 minutes, or until golden brown. Adapted from: Progressive Farmer, September, 1994; original recipe submitted by Hallie Kimbrough, Lumberton, Texas.