Ingredients
1/2 cup corn oil
3 eggs
1/2 tspn salt
1 pk Jiffy corn bread mix
1/2 large can cream corn
1 cup (8 oz) sour cream
Preparation
Beat oil and eggs with fork. Add salt. Then fold in the mix, corn and the wour cream. Pour into the hot, greased 8" pan and bake for 30 minutes.
May double all except the salt and use a 9x13 pan.
