1 1/4 c. Tenderbake self-rising cornmeal
8 oz. sour cream (lite for calorie watchers)
8 oz. cream style corn
2 eggs, beaten
1/3 c. Wesson oil
1 tsp. sugar (optional)

Mix all ingredients just to blend well. Pour into greased pan. Bake 425 to 450 degree oven until browned, about 20-25 minutes. 6-8 servings. (Great baked in large iron skillet or 8 inch square pan!)