cornbread
I've used this one for years - very moist & easy.
preheat oven to 425' - put a TBSP or 2 of canola oil in an iron skillet and place in the oven while you're stirring up the mix. Combine 1 cup self rising cornmeal, 2 eggs. 1/2 cup canola oil and 8 oz can of cream style corn. Mix well. Fold in 1 cup lowfat sour cream and blend. Pour into the hot skillet and bake for 30 minutes. If you use a sectioned cornstick pan, bake for 15-17 minutes.