1 cup of 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 cup vegetable oil
Directions: Heat a lightly greased 8-inch cast iron skillet in a 400 degree oven for 5 minutes. Combine cornmeal and remaining ingredients, stirring just until moistened. Remove prepared cast iron skillet from oven, and spoon batter into hot skillet.
Bake at 400 degrees for 20 minutes or until golden.
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