Sour Cream Cornbread - cooking recipe

Ingredients

3 whole eggs, beaten
8 oz. carton sour cream
1 small (8 oz.) can cream-style corn
1 1/4 c. self-rising corn meal

Preparation

Bake at 450\u00b0 in a well-oiled hot black skillet.
Be sure the skillet is hot so that the batter sizzles when poured in.
Bake until golden brown and when thumped, sounds hollow.