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.

Consistency

When most people hear the word consistency, they think having a certain routine and doing the same thing the same way. However, consistency has to do with my food too! I have a hard time downing anything that has no consistency....oatmeal, applesauce, jello, you get the point. So, it may come as a surprise that this recipe is liked, given the lack of consistency of one ingredient. My dear friend Lauren came for an out of state visit last weekend. Over lunch, she asked me if I had a recipe for this, and surprisingly I did. So, this recipe is for her.

Broccoli Cornbread

2 boxes Jiffy corn muffin mix
1 cup butter, melted
4 eggs, beaten
1 cup cottage cheese (Here is the consistency lacking ingredient)
1 cup finely chopped onion
1-10 oz. package frozen broccoli, thawed and water squeezed out

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish. Combine all ingredients in a mixing bowl. Spread into the greased pan and bake 35-40 minutes. Edges should be lightly brown, and a toothpick should come out clean.