Sour Cream Corn Bread

This recipe comes from my father-in-law:

1 Cup self-rising corn meal (add 1/4 tsp baking powder if fresh cornmeal is used)
1 Cup sour cream
1 can cream style corn (regular size can)
1/2 tsp salt
2 eggs (beaten)
1/4 Cup Vegetable oil

Preheat oven to 425 degrees
Mix all ingredients and pour into a 9"x12" pan (or cast iron skillet)
Bake for 30-35 minutes in a regular oven, or 25 minutes in a convection oven.