1 cup sour cream
1 cup cream style corn (white or yellow)
3 eggs, well beaten
1 cup self-rising corn meal
pinch of salt
1/2 cup cooking oil

Beat eggs well; add other ingredients and mix well. Pour into greased muffin tins, corn stick pan or regular corn bread pan.

Bake at 450°F until tests done.

Submitted by: Chris Dunkin