Cornbread

6 cups cornmeal
12 eggs
3 cups canola oil
3 large cans of creamed corn
1 cup sour cream

Preheat oven to 350 degrees. Lightly beat eggs and combine with all ingredients (do not over mix). Spray 1 ½ serving containers with non-stick spray. Bake for approximately 20-25 minutes until a toothpick comes out clean from the center.

Serves: 50

Source: Cooking for a Crowd