Ingredients:

2 cans cream-style corn

4 eggs, beaten

1 sm jar pimento

1 teaspoon garlic powder

¼ cup onion, chopped

½ cup oil

1 cup Mexican cornbread mix

Directions:

Mix all ingredients together, except sour cream and cheese.  Pour into casserole dish. Spread sour cream over it and sprinkle cheese on top.  Bake 40 minutes at 350*