1 (8 1/2 oz.) can cream style corn
1 c. sour cream
2 eggs
1/2 c. salad oil
1 c. self-rising cornmeal
2 tsp. baking powder

Combine corn, sour cream, eggs, salad oil; beat well. Combine cornmeal and baking powder. Stir into corn mixture. Pour into a greased 10" iron skillet. Bake at 400 degrees for 30 minutes. Yield: 8 servings.