3 eggs
1/2 c. oil
1 c. sour cream
1 c. cream-style corn
1 c. cornmeal mix

Preheat oven to 375 degrees. Beat eggs. Add remaining ingredients and stir well. Pour into greased baking dish. Bake at 375 degrees for about 45 minutes or until top is lightly brown.

This cornbread is very moist and can be kept several days in the refrigerator. Can be made into muffins, also frozen for later use. Yield: 12 servings.