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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
  • 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!

Servings: 6

Author: Amanda

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