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Crockpot Salsa Cornbread

User Rating5.0 out of 5 (1 Review)  Write a Review

By , About.com Guide

Scroll down to see more cornbread recipes, including Mexican cornbread, broccoli bread, and more.

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.

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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
Wins First Place!October 23, 2008By janmarei
"We had a chili throwdown at work. Some folks made chili, some cornbread. I chose this recipe because i wanted the bread to be hot when served. It was so easy, I made it at work, plugged in the crockpot and let it cook. The judges (we had 4 of them!) chose it the best of all the cornbread there! I have had so many requestd for th recipe. Thank you!"
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