Sour Cream Cornbread

1 cup cream style corn
1 (8 oz) carton sour cream
2 eggs, beaten
1/2 cup corn oil
1 1/4 cups self rising cornmeal
2 tbsp baking powder

Combine corn, sour cream, eggs and corn oil. Mix well.

Combine corn meal and baking powder. Stir into corn mixture. Pour into a greased 10-inch iron skillet.

Bake at 400 degrees for 30 minutes or until golden brown.