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.
 
 
"Give us this day our daily bread." (Matthew 6:11)