SOUR CREAM CORNBREAD

Ingredients

1 cup self-rising cornmeal
1 (8 3/4-ounce) can cream-style corn
1 (8-ounce) container sour cream
3 large eggs, lightly beaten
1/4 cup vegetable oil

Preparation

Heat a lightly greased 8-inch skillet in a 400-degree oven for 5 minutes. Combine cornmeal and remaining ingredients, stirring just until moistened. Remove skillet from oven and pour into hot skillet. Bake at 400 degrees for 20 minutes or until golden brown.