1 c. self rising cornmeal
2 eggs, beaten
1 tsp. salt
1 c. sour cream or thick buttermilk
1/2 c. salad oil
1 c. cream style corn (8 oz. can)

Combine all ingredients, beating thoroughly. Turn batter into well greased iron skillet, smoking hot. Bake at 400 degrees for approximately 30 minutes.