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Crockpot Recipe - SAVORY SALSA-CORN CAKE

Ingredients:
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

Directions:
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.

General Food Recipe Tip:

You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time.