Guest guest Posted March 23, 2001 Report Share Posted March 23, 2001 Savory Salsa-corn Cake 2 packages corn muffin mix - (8 oz ea) 1 can creamed corn - (15 oz) 2 eggs 1/2 cup sour cream 1 can chopped green chiles - (4 oz) -- undrained 2 tablespoons soft margarine 3 tablespoons chunky salsa - (to 4 tbspns) 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 crockpot with margarine or butter. Pour batter into the 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! Happy Cooking! Jenny M., Moderator ~~ Quote Link to comment Share on other sites More sharing options...
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