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Mexican Corn Bake



  • 1 (13 ounce) can creamed corn
  • 2 eggs
  • 1/2 cup sour cream, plus 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, plus more for garnish
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  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 crock pot.
  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.

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