Preheat oven to 300°F (150°C).

Combine cream-style corn and slightly beaten eggs in a large bowl.

Stir in milk, light cream, and oleo until well combined.

Add chopped pimentos, chopped green pepper, grated onion, sugar, salt, and pepper to the mixture.

Grease a 1 1/2-quart casserole dish.

Pour the corn mixture into the prepared casserole dish.

Place the casserole dish in a larger pan and add hot water to the pan, creating a water bath.

Bake uncovered for 1 hour, or until a knife inserted into the center comes out clean.

Let cool slightly before serving.