1 3/4 c. flour
1 1/4 c. cornmeal
1/3 c. sugar
2 tbsp. baking powder
1 tsp. salt
1 (8 1/2 oz.) can cream style corn
4 oz. jar pimientos, drained & diced
1 c. milk
1/2 c. sour cream
1/4 c. salad oil
8 oz. loaf processed cheese, shredded
2 eggs

Preheat oven to 350 degrees. Grease 9"x5" pan. Into a large bowl measure first 5 ingredients. In medium bowl, with wire whisk, beat eggs, milk, sour cream and salad oil. With fork, stir egg mixture into flour mixture until just blended. Gently stir in cheese, corn and pimientos. Evenly spoon batter into pan. Bake 1 to 1 1/2 hours until toothpick comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool on rack. Serves 16.