1 c. yellow cornmeal
1/2 c. flour
1 tbsp. baking powder
1 tsp. salt
3 tbsp. sugar
1 c. sour cream
1/2 c. corn oil
2 eggs, slightly beaten
1 sm. can (1 c.) cream-style corn

Beat sour cream, oil, and eggs. Combine dry ingredients. Fold into sour cream mixture. Fold in cream-style corn. Do not overbeat. Pour into 8x8 pan or 9x9 pan. Bake in preheated 350°F oven for about 30-35 minutes or until top is golden brown.

Cool; cut into squares.