1 c. all-purpose flour
1 c. yellow cornmeal
1 tbsp. sugar
1 tbsp. baking powder
3/4 tsp. salt
1/4 tsp. ground red pepper
2 eggs
1 c. milk
1/4 c. cooking oil
1 (8 oz.) can whole kernel corn, drained
1 (2 oz.) jar sliced pimiento, drained and chopped
1 c. shredded Monterey Jack, Cheddar or American cheese

Combine flour, cornmeal, sugar, baking powder, salt and red pepper. Beat together eggs, milk and oil. Add to flour mixture and stir just until batter is smooth. Stir in corn, pimiento and cheese. Pour batter into a greased 10-inch cast-iron skillet or a 9 x 9 x 2-inch baking pan.

Bake in a 425°F oven 20 to 25 minutes.

Makes 8 or 9 servings.