1/2 c. butter
2 lg. eggs
1 c. self-rising white cornmeal
1/2 c. commercial sour cream
8 oz. cream style yellow corn

Preheat oven to 450 degrees, turn 1/4 lb. stick butter into 9" iron skillet and place in oven until just melts. Beat eggs, add cornmeal, 1/2 cup butter and sour cream. Blend. Stir in creamed corn. Add mixture to skillet, bake 25 minutes until browned. Best served when warm. Makes 1 (9") bread.