Instructions: (This cornbread is so moist you may not want butter!)

Combine corn, sour cream, eggs and oil; beat well. Combine cornmeal and baking powder; stir into corn mixture. Pour into greased 10 inch iron skillet. bake at 400 degrees for 30 minutes or until done.

Yield 8
servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.