Crock Pot Salsa Cornbread

1. 1

   Combine corn muffin mix, creamed corn, eggs, sour cream, chiles, and butter.

2. 2

   Pour batter into a generously buttered crock pot.

3. 3

   Spoon salsa over the top and cut into the batter.

4. 4

   Cover and cook on high for about 2 1/2 hours.

5. 5

   Turn heat off and let cool with lid ajar, for about 15 minutes.

6. 6

   Loosen sides with a knife and invert onto a large plate.

7. 7

   Garnish with sour cream and chopped green onion (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.