1 c  Self rising cornmeal
1/2 c  Butter or margarine, melted
2    Eggs, beaten
1 c  Cream-style corn
1 c  Sour cream
2 tb Grated onion

Combine and mix well all ingredients. Heat a well greased 9 inch cast iron
skillet in a 400 degree ovne for 3 minutes or until very hot. Pour batter
into hot skillet. Bake at 400 for 40 minutes or until golden brown. Cool 10
minute. Cut cornbread into wedges to serve.