Mexican Corn Bake

Ingredients

• 1 (13 ounce) can creamed corn
• 2 eggs
• 1/2 cup sour cream, + more for garnish
• 1 (4 ounce) can chopped green chiles
• 2 tablespoons butter, softened
• 2 (8 ounce) boxes corn muffin mix
• 4 tablespoons chunky salsa, + more for garnish

Instructions

1. Generously grease a slow cooker.
2. In a medium bowl, combine the creamed corn, eggs, sour cream chiles and butter; blend well.
3. Stir in the muffin mix; pour into slow cooker.
4. Sprinkle the salsa over top, and lightly swirl it into the corn mix.
5. Cover and cook on HIGH setting for 2 to 2 1/2 hours.
6. Turn off heat and remove lid.
7. Cool for 10 minutes; serve.
8. Garnish with sour cream and salsa.