1 1/2 c. self-rising cornmeal
2 tbsp. sugar
2 eggs
1/2 c. cooking oil
1 c. cream-style corn (fresh or frozen)
1 med. onion, chopped
1 c. sour cream

Mix all ingredients well. Grease large muffin tins. Pour about 3/4 full of batter and bake at 400 degrees for 20 to 25 minutes.