Corn Casserole - cooking recipe

Ingredients

2 (17 oz.) cans cream-style corn
1/2 large onion, chopped fine
4 eggs
1/4 c. cooking oil (Elaine's recipe calls for 1 c.)
1 tsp. garlic salt
1 small jar chopped pimiento
1 (6 oz.) pkg. Mexican cornbread mix
1 c. grated cheese

Preparation

Mix all ingredients except cheese.
Bake at 350\u00b0 for about 45 minutes.
Sprinkle cheese on top the last 15 minutes of baking. Serves 10 to 12.