1 1/4 c. plain corn meal
1/2 tsp. salt
1/2 c. cooking oil
1 sm. can cream style corn
2 tsp. baking powder
1 tbsp. sugar
2 eggs, beaten slightly
1 (8 oz.) carton of sour cream

Combine dry ingredients in bowl, add oil and eggs and mix well. Stir in corn and sour cream. Pour into a large heated pan (preferably an iron skillet). Bake at 400 degrees until lightly browned 30 to 40 minutes.

Makes 8 servings.