1 c. self-rising cornmeal
1 (8 3/4-oz.) can cream-style corn
1(8-oz.) carton sour cream
3 large eggs, lightly beaten
1/4 c. vegetable oil

Heat a lightly greased 8-inch cast-iron skillet in a 400°F oven. Combine cornmeal and remaining ingredients, stirring just until moistened. Remove prepared skillet from oven and spoon batter into skillet.

Bake at 400°F for 20 minutes or until golden brown.

Yield: 6 servings.