Sour Cream Cornbread

(post, Georgia Richardson)
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My fans (both of um) asked me to put a cornbread recipe on here to go with the Country Cabbage recipe below. Without further to do, here tis...

Sour Cream Cornbread

1/2 cup oleo (or 1 stick)
1 cup cream style corn
1 cup sour cream
1 cup self-rising cornmeal
2 eggs, beaten
1/2 medium onion, grated

Directions

Preheat your oven to 350. Add the oleo to a cast iron skillet (8-inch) and place the skillet into the oven while it is preheating. You CAN use a pan, if you gotta. Personally, I prefer the iron skillet. It makes it taste more countrified...(is that a word?)

Mix other ingredients till blended. Pour remaining melted oleo into batter and mix well. Pour batter back into hot pan/skillet and bake 35 to 40 minutes. (Sometimes I cook mine an hour; just depends on your oven)

Taste bud warning: This cornbread is VERY rich, yet simple to make...so easy a caveman could do it. Is it larapin? Does cotton grow in the South? Darn tootin' it's larapin!