CREAMY DOUBLE-CORN BREAD

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3 eggs
1 c. dairy sour cream
1/3 c. vegetable oil
1 can (8 3/4 oz.) cream-style
corn (1 c.)
1/4 tsp. salt
1 Tbsp. baking powder
1/4 tsp. cream of tartar
1 c. cornmeal

Combine eggs, sour cream, oil and corn; beat to mix
well. Combine remaining ingredients and stir into egg mixture.
Turn into greased and heated 9-inch square baking pan. Bake in
preheated 375 degrees oven 30 to 35 minutes or until well browned.

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