Ingredients
1 cup self-rising cornmeal (I used regular cornmeal from Green Door Gourmet and added 2 tsp baking powder and ½ tsp salt to create self-rising cornmeal)
2 eggs
½ cup oil (I used canola)
½ cup sour cream
14 oz can white cream style corn
Butter or cooking spray to grease pan
Directions
Preheat oven to 400 degrees.
Put skillet or pan in the oven to heat while mixing ingredients.
In a large bowl thoroughly combine all ingredient except butter or cooking spray.
Remove hot skillet or pan from oven and add 1 Tbsp of butter to melt, tilting pan to include sides. (Or spray with cooking spray.)
Pour in cornbread mixture and bake for 25 minutes.