1 c. self-rising cornmeal
2 eggs, slightly beaten
1/3 c. oil
1/2 c. creamed style corn
1 c. sour cream

Preheat oven to 450 degrees. Mix first 4 ingredients. Fold in sour cream and pour into preheated muffin tins and bake 20 minutes or until golden brown. Let cool 5 minutes.

Grease or spray tins before heating.