1 c. self-rising cornmeal
3 tbsp. self-rising flour
3 tbsp. sugar
1 can cream style corn
1/2 c. oil
1/2 c. sour cream
2 eggs, slightly beaten

Mix all ingredients, stir only until well mixed (important). Pour into greased pan, approximately 11"x7" and bake at 425 degrees for 30 to 45 minutes.