Salsa Corn Bread

[Guest guest]

Salsa Corn Bread

 

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 Tbs soft butter

3 to 4 Tbs chunky salsa

 

In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and

butter. Whisk together until well combined. Add corn muffin mix,

stirring well to combine. Generously grease your crockpot with butter.

Pour batter into crockpot. 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!