Sour Cream Cornbread - cooking recipe

Ingredients

3 large eggs, beaten
1 cup self-rising cornmeal
1 (8 3/4 ounce) can cream-style corn
1 (8 ounce) carton sour cream
1/4 cup vegetable oil

Preparation

Heat a lightly greased 8-inch cast-iron skillet in a 400 degree oven 5 minutes.
Combine all ingredients, stirring just until moistened.
Remove prepared skillet from oven, and spoon batter into the hot skillet.
Bake at 400 degrees for 20 minutes or until golden.