1 (8 1/2 oz.) can cream style corn
1 c. dairy sour cream
2 eggs
1/2 c. vegetable oil or bacon grease
1 c. self-rising cornmeal
2 tsp. baking powder

Combine cream corn, sour cream, eggs and oil; beat well with fork.

Combine cornmeal and baking powder in separate bowl; stir into cream corn mixture. Pour into a greased 10 inch iron skillet that has been heated in oven. Grease skillet with bacon grease or vegetable oil. Bake at 400 degrees for 30 minutes or until done. Remove from skillet while hot.