1 c. self-rising corn meal
1 c. sour cream
1/2 c. Wesson oil
2 eggs
1 small can white cream-style corn or 1 c. fresh corn

In a very large bowl, mix sugar, salt and yeast. Add warm water, sourdough mixture and oil. Add 1/2 of the flour. Add remaining flour, a little at a time, until you can knead the dough without it sticking. Place dough in large greased bowl. Let rise until doubled, punch down and shape into loaves (2 or 3) and let rise again until doubled in size.

Bake in scant 350°F oven 35 to 40 minutes. Remove, brush crust with butter and cover until cool.