1 (8 1/2 oz.) can cream style corn
1 c. sour cream
2 eggs, beaten
1/2 c. salad oil
1 c. self-rising cornmeal
2 tsp. baking powder
1 sm. onion, finely chopped

Preheat oven to 400 degrees. Combine corn, sour cream, eggs and oil; beat well. Combine cornmeal and baking powder and stir into corn mixture. Stir in onion. Pour into a greased 10 inch iron skillet. Bake at 400 degrees for 25-30 minutes until golden brown.