1/2 c. cooking oil
8 oz. sour cream
1 lb. 1 oz. can cream style corn
1 c. self-rising corn meal
Beat eggs. Add oil and sour cream. Add cream corn and corn meal.
Bake at 425 for 30-40 minutes. Delicious reheated the next day.
Note: If you do not have self-rising meal, add 1 tsp. baking
powder and 1/2 tsp. salt to all-purpose corn meal.
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