Ingredients
1 1/2 cup self-rising cornmeal
1/4 cup sugar
8 oz. container sour cream
1/3 cup oil
2 eggs
1 can cream style corn
Preparation
Mix cornmeal and sugar. Add oil, sour cream, slightly beaten eggs, mixing well. Stir in corn.
Bake at 350 degrees for 45 minutes in greased hot skillet or 20 minutes in muffin tins.
