1 (16 1/2 oz.) can whole kernel corn, drained
1 (16 1/2 oz.) can cream style corn
3/4 c. cornmeal
3/4 c. flour
1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
1 c. buttermilk
3 eggs, slightly beaten
1/2 c. corn oil butter, melted
1 c. sour cream

Combine all ingredients in large bowl and mix well. Pour into 9 x 13 inch baking dish sprayed with non-stick coating. Bake at 350 degrees for 1 hour.

Tuesday Nite Ladies