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Mexican Corn Bake




  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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