Step 1

Preheat oven to 375°F.  In a mixing bowl blend well cornmeal, baking powder and salt. In a mixing bowl, whisk together eggs, sour cream, creamed corn and oil. Combine the dry and wet ingredients, incorporate well.

Step 2

Heat a 10 inch cast iron skillet over medium heat with 2 tablespoons oil. Once oil is hot pour in cornbread batter, the mix should bubble in the pan slightly and create a crust. Cook 2 minutes; remove from heat and place in oven.

Step 3

Bake for 20 minutes or until center is set and cornbread comes away from the sides of the skillet. Allow to cool, slice and serve.