2 eggs
1/2 c. Crisco oil
1 (8 oz.) carton sour cream
1 c. self-rising Aunt Jemima cornmeal
1/2 tsp. salt
1 sm. can (8 oz.) cream corn

Beat eggs well. Add oil and sour cream; mix well. Add cornmeal and corn. Bake in 8 x 8 inch pan at 350 degrees for 45 minutes.