In bowl combine cornmeal, flour, baking powder and salt. Mix well. In another bowl, beat egg and milk together. Add corn; mix well.

In microwave safe bowl, saute onion, chilies and pimientos in butter or margarine until onion is tender, on High for 3 minutes.

Add milk mixture, onion mixture and cheese to cornmeal mixture. Stir until just mixed. Pour into greased 8-inch square pan. Bake at 400 degrees F for 35 to 40 minutes or until toothpick inserted in center comes clean.

Recipe Courtesy of The Canned Vegetable Council.