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1 c. self-rising cornmeal
2 eggs
1/2 c. vegetable oil
8 oz. sour cream
8 oz. cream style corn

Beat eggs; add oil, sour cream and corn. Mix in corn-
meal. Pour into greased muffin pan, 3/4 full. Bake at 425 degrees
for 25 minutes. Makes 1 dozen muffins.

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