Crockpot Salsa Cornbread

If you like salsa and if you like cornbread, you won't have nuthin' to complain about here!

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!

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com/