2 eggs, well beaten
1 small can cream-style corn
1 c. self-rising cornmeal
1/3 c. oil
8 oz. sour cream

Add oil and meal to eggs. Stir in corn, then sour cream. Mix well. Grease skillet on the bottom and sides. Put in 400°F oven until brown on top. Cut in wedges from the skillet.

Serves 8.