2 (No. 2) cans cream style corn
4 eggs
1/2 to 3/4 c. oil
1 tsp. garlic powder
1 sm. jar pimientos
1 c. grated cheddar cheese
1 pkg. Mexican cornbread mix

Mix all ingredients together, reserving a portion of grated cheese. Put in casserole dish and bake 40-50 minutes at 350 degrees. Remove from oven; top with grated cheese and heat again until cheese melts.