Preheat the oven to 350°F and position a rack in the center of the oven. Lightly grease a tea loaf or 9" x 5" pan. , Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, baking powder, salt, red pepper flakes, and baking soda., Add the cheese, 3/4 cup (114g) of the corn, jalapeño, and pimentos. Toss to combine., In a medium bowl, stir together the masa harina and water; the mixture will be thick., Add the buttermilk to the masa harina mixture and whisk until combined. Then add the garlic oil and eggs and continue whisking until smooth., Pour the wet ingredients into the dry ingredients and gently fold together until evenly moistened. The mixture will be very thick., Transfer to the prepared pan and smooth out the top. Sprinkle the remaining 1/4 cup (38g) corn over the top of the savory corn cake. , Bake the savory corn cake for about 50 to 55 minutes for a tea loaf pan or 55 to 60 minutes for a 9" x 5" pan. The savory cake is done when it’s set in the middle and a paring knife inserted into the center comes out clean., Remove the savory corn cake from the oven and allow it to cool in the pan for 10 to 15 minutes before turning out onto a wire rack to cool completely. Slice and serve at room temperature., Storage information: Store leftover savory corn cake covered, at room temperature for several days; freeze for longer storage.