½ cup corn oil
2 boxes corn muffin mix
1 tablespoon salt
1 (15½-ounce) can cream-style corn
1 (8-ounce) container sour cream
Blend together the eggs and oil. Add the remaining ingredients, and mix well. Bake in a greased and floured 8-inch x 11-inch pan for 35 minutes at 350º.