1 c. yellow cornmeal
1 c. flour
1 tbsp. baking powder
1 tsp. salt
1 egg
1 c. milk
1 can (8 3/4 oz.) cream style corn
1/4 chopped onion
2 tbsp. green chilies
2 tbsp. chopped pimiento
1/4 c. butter
1/2 c. shredded Cheddar cheese

Combine dry ingredients in bowl, mix well. Beat egg and milk together. Add corn, mix well. Saute onions, chilies, pimiento in skillet until onions are clear and tender. Add milk mixture, onion mixture and cheese to dry ingredients. Stir until just mixed. Pour into well buttered 8 inch square pan. Bake 400 degrees 35-45 minutes until toothpick comes out clean.