1 1/2 c. self-rising corn meal
1 c. cream style corn
1 c. sour cream
2 eggs
1 tbsp. sugar
1/2 c. vegetable oil

Mix all ingredients. Preheat oven to 400 degrees. Pour 1/4 cup of vegetable oil in an iron skillet and place skillet in warm oven until oil is hot. Pour cornbread mixture into warm skillet and return to oven. Cook for 30 minutes.