Chilean Corn Pie

2 onions, diced
1/4 c. vegetable oil
3 tbsp. flour
1 c. boiling water
1 bouillon cube
2 cans cream style yellow corn
1 egg, beaten with 1/2 cup light cream
1/2 c. raisins
10-12 ripe olives
2 tbsp. sugar
Salt and pepper to taste
1 tsp. oregano

Fry onions in the oil. Add meat and continue cooking until browned. Add bouillon cube dissolved in water. Add raisins and olives and mix well. Remove from heat. Mix corn with milk and egg mixture. Add sugar and stir well. Place meat mixture in a well greased casserole. Cover with corn mixture. Bake at 350 degrees until corn mixture is firm and nicely browned.

Add salt, pepper, and oregano.