SOUR CREAM CORNBREAD INGREDIENTS: 1 (15 oz.) can cream style corn           4 eggs 1 pint (16 oz.) sour cream             2 1/4 cups self-rising cornmeal mix 1 cup vegetable oil                               1 tablespoon plus 1 teaspoon baking powder Preheat oven to 400 degrees F.  In a large bowl mix the corn, sour cream, oil and eggs until well mixed.  Add the cornmeal mix and baking powder.  Stir until well blended.  Bake at 400 degrees F for 30 to 40 minutes.  I make mine in 6 individual loaf pans.  These freeze well.  You can always have some on hand or bake in a 9x13x2 inch pan for a large meal. Recipe from Rachel Myers Adcock Family Traditions Cookbook April 1997.