Crock Pot Salsa Cornbread |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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I have not tried this recipe. I got it from Pinching My Pennies. Ingredients:
17 ounces corn muffin mix |
15 ounces creamed corn |
2 eggs |
1 cup sour cream |
4 1/2 ounces chopped green chilies |
2 tablespoons soft butter |
1/4 cup chunky salsa |
Directions:
1. Combine corn muffin mix, creamed corn, eggs, sour cream, chiles, and butter.
2. Pour batter into a generously buttered crock pot.
3. Spoon salsa over the top and cut into the batter.
4. Cover and cook on high for about 2 1/2 hours.
5. Turn heat off and let cool with lid ajar, for about 15 minutes.
6. Loosen sides with a knife and invert onto a large plate.
7. Garnish with sour cream and chopped green onion (optional).
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