Prep Time:10 mins
Cook Time:2 hrs 30 mins
Total Time:2 hrs 40 mins
- 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
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In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine.
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Whisk together until well combined.
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Add corn muffin mix, stirring well to combine.
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Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or butter.
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Pour batter into the slow cooker/Crock Pot. Spoon salsa over the top and cut into the batter.
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Cover and cook on high for about 2 1/2 hours.
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Turn heat off and let cool with lid ajar, for about 15 minutes.
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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!
Servings: 6
Author: Amanda
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