2 cans cream style corn
3/4 tsp. garlic salt
2 eggs (beaten)
3/4 c. self-rising cornmeal
1/4 c. cooking oil
1 sm. onion, chopped
1/2 lb. grated Cheddar cheese
1 stick butter, melted
1 or 2 jalapeno peppers, chopped
Sm. jar pimientos
10 Ritz or saltine crackers, crushed

Mix all ingredients except butter and crackers, reserving 1/3 of cheese for topping. Pour into large (3 quart) casserole dish. Top with melted butter and cracker crumbs. Bake at 400 degrees for 1 hour. During last 10 minutes add remaining grated cheese on top.