Sour Cream Cornbread - cooking recipe

Ingredients

1 c. self-rising cornmeal
1 (8 3/4-oz.) can cream-style corn
1(8-oz.) carton sour cream
3 large eggs, lightly beaten
1/4 c. vegetable oil

Preparation

Heat a lightly greased 8-inch cast-iron skillet in a 400 degrees oven.
Combine cornmeal and remaining ingredients, stirring just until moistened.
Remove prepared skillet from oven and spoon batter into skillet.
Bake at 400 degrees for 20 minutes or until golden brown.
Yield:
6 servings.