Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

* 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 margarine
* 3 to 4 Tbs 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!
Serves 6 to 8.

Browse by categories