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

Mix first 4 ingredients. Beat well. Combine dry ingredients, then mix with corn mixture. Beat well again. Pour into 10-inch skillet. Bake 30 minutes in 400 degree oven.