3 eggs
1 c. sour cream
1/3 c. vegetable oil
1 (8 3/4 oz.) can cream style corn (1 c.)
1/4 tsp. salt
1 tbsp. baking powder
1 c. yellow cornmeal

Combine fist 4 ingredients and beat to mix well. Combine remaining ingredients and stir into egg mixture. Turn into greased and heated 9 inch square baking pan. Bake in preheated 375 degree oven 30 to 35 minutes or until well browned. (This is a moist cornbread that is just as nice the next day - even if left sitting on the drainboard overnight.)