Cornbread With a Kick

This cornbread recipe is a perfect partner to the Santa Fe Soup. It was given to me by a friend at work several years ago. Enjoy! It is very different. I hope that you like it. If you try it, let us know.

Sour Cream Salsa Cornbread:

3 eggs
1 cup sour cream
1/4 cup vegetable oil
2 cups self rising cornmeal
1/2 cup salsa

Preheat oven to 400 degrees. Heat a well greased 10 inch oven proof skillet for 5 minutes. In a bowl, lightly beat eggs. Add cornmeal, sour cream, salsa, and oil, mixing well. Pour into heated skillet. Bake 25-30 minutes or until golden brown.