1 1/2 c. self-rising corn meal (I prefer yellow corn meal)
1 egg
1 sm. onion, chopped fine
1 sm. can cream style corn
1 c. sour cream
1/2 c. cooking oil

Mix all ingredients well and pour into your favorite cornbread pan or muffin tins. Bake at 350 degrees for approximately 45 minutes. (This is a moist bread.)