1 c. self-rising cornmeal
2 slightly beaten eggs
1/2 c. cooking oil
1 (8 oz.) can cream style corn
1 c. sour cream

Preheat oven to 425 degrees. Mix meal, eggs, oil, and corn. Fold in sour cream and mix well. Pour into a greased, preheated skillet and bake until golden brown, about 30 minutes.