Ingredients

2 packages corn muffin mix 8 oz. each
1 can creamed corn-15 oz.
2 eggs
1/2 C. sour cream
1 can chopped green chilies-4 oz. un-drained
2 Tbsp. soft margarine
3 Tbsp. chunky salsa to 4 Tbsp.

Cooking Instructions

In a medium bowl, combine creamed corn, eggs, sour cream, chilies, and margarine. Whisk together until well combined. Add corn muffin mix, stirring well to combine. Generously grease a 3 1/2 quart crock pot with margarine or butter. Pour batter into the 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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)