1 c. self-rising corn meal
2 eggs, slightly beaten
1/2 c. cooking oil
1/2 c. cream style corn
1 c. sour cream

Preheat oven to 450 degrees. Place large cast iron frying pan in oven to heat while mixing cornbread.

Mix together corn meal, eggs, oil, and corn. Fold in sour cream. Pour into hot frying pan. Bake until golden brown. Let cool 5 minutes before removing from pan.