Crock Pot Salsa Cornbread

I have not tried this recipe. I got it from Pinching My Pennies.

• Ready In: 2 hrs 15 mins
• Serves: 6-8

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).