1 (8 oz) carton sour cream
1 (8.5 oz) can cream style corn
1/2 c. salad oil
1 c. self-rising cornmeal
1/2 tsp. Salt
1 heaping teaspoon baking powder
2 eggs
In a bowl, mix together sour cream, corn and oil.
Stir in cornmeal, salt, baking powder and eggs.
Pour batter into well-greased 9" square pan or
12-cup muffin tin. Bake at 375F,
35 min. for bread or 20-25 min. for muffins.
Makes 12 servings.