1 box Jiffy cornbread mix
1 (8 oz.) can cream corn
1 c. sour cream
2 eggs
1/2 c. oil
1/2 tsp. salt

Beat eggs and oil, add salt and corn bread mix. Mix in corn and sour cream. Pour into a hot, greased skillet. Bake 35 minutes at 375 degrees. Bread is done when a toothpick comes out clean when inserted in center. This is a cross between regular cornbread and spoon bread in texture.

You can also use 1 cup of self-rising flour instead of the Jiffy mix, but the Jiffy makes this bread wonderful!