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Sour Cream Corn Bread

Makes 6 to 8 servings
A corn bread that actually melts in your mouth! It's
soft instead of crumbly.

1 cup self-rising corn meal
cup cooking oil
1 (8 oz) carton sour cream
1 cup canned cream-style corn
2 eggs

Preheat oven to 425. Lightly spray 8x8-inch or
9x9-inch square casserole with non-stick cooking spray.

Mix all ingredients together. Pour into prepared dish.

Place casserole dish on shelf in lower 1/3 of oven. Bake
for approximately 25 minutes until set in the middle and
lightly golden brown on top.