Harriet's Corn Bread

• 1/2 cup Wesson oil, plus more for greasing the pan
• 1 can (about 8 oz.) cream-style corn
• 1 cup sour cream
• 1 cup white cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs

1. Preheat the oven to 350 degrees.
2. Grease an 8- or 9-inch cast-iron skillet or a 3-quart heavy ceramic or Pyrex baking dish.
3. Stir together all the ingredients, then pour into a blender or food processor and process until smooth.
4. Pour into the prepared pan and bake until light golden brown and your finger does not leave an indentation, about 45 minutes.

wesson oil, corn, sour cream, white cornmeal, baking powder, salt, eggs

Taken from cooking.nytimes.com/recipes/5350 (may not work)