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Ingredients:
- 2 boxes corn muffin mix, (8 oz each)
- 1 can creamed corn, (15 ounce)
- 2 eggs
- 1/2 cup sour cream
- 1 can chopped green chiles, (4 ounces) undrained
- 2 tablespoons soft butter
- 3 to 4 tablespoons chunky salsa
Preparation:
In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and
margarine. Whisk together until well combined. Add corn muffin mix,
stirring well to combine. Generously grease a 3 1/2-quart slow cooker/Crock Pot with
margarine or butter. Pour batter into the slow cooker/Crock Pot. Spoon salsa over the
top and cut into the batter. Cover and cook on high for about 2 1/2
hours. Turn heat off and let cool with lid ajar, for about 15 minutes.
Loosen sides with a knife and invert onto a large plate. If a little of
the top sticks to the bottom of the pot, dollop a little salsa on the top,
or decorate with sour cream and chopped green onion. Delicious side dish!
Serves 6 to 8.
Serves 6 to 8.
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