“I have not tried this recipe. I got it from Pinching My Pennies.”
READY IN:
2hrs 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine corn muffin mix, creamed corn, eggs, sour cream, chiles, and butter.
  2. Pour batter into a generously buttered crock pot.
  3. Spoon salsa over the top and cut into the batter.
  4. Cover and cook on high for about 2 1/2 hours.
  5. Turn heat off and let cool with lid ajar, for about 15 minutes.
  6. Loosen sides with a knife and invert onto a large plate.
  7. Garnish with sour cream and chopped green onion (optional).

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