1 (8-ounce) container sour cream
1 (8-ounce) can yellow cream-style corn
1/2 cup cooking oil
1 cup self-rising meal
2 teaspoons baking powder
Pour small amount of grease or oil (bacon grease is best) into a 10-inch iron skillet. Put skillet in oven and preheat oven to 400 degrees. Combine sour cream, corn, eggs and oil; beat well. Mix meal and baking powder; stir into corn mixture. Remove skillet from oven and drain off the excess grease. Pour cornbread mixture into skillet and cook for 30 minutes.