Savory Salsa-Corn Cake
Crockpot savory salsa-corn cake
MexicanOtherAdvanced240 minBy Northstar
Ingredients
Servings
6
- 2 boxes corn muffin mix, 8 oz each
- 1 can creamed corn, 15 ounce
- 2 eggs
- 0.5 cup sour cream
- 1 can chopped green chiles, undrained, 4 ounces
- 2 tbsp 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.
- 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.
Instructions
- 1
Cover and cook on high for about 2 1/2 hours. Turn heat off and let
Tags
crockpotslow-cooker