1 (8 1/2 oz.) can cream corn
1 c. sour cream
1/2 c. oil
1 c. corn meal
1/2 c. buttermilk
2 eggs
2 tsp. baking powder

Combine corn, sour cream, eggs, oil, and milk. Beat well. Add corn meal and baking powder to corn mixture. Bake 30 minutes in a well greased 10 inch iron skillet at 400 degrees.