Mexican Corn Bake
1 (13 ounce) can creamed corn
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
Generously grease a slow cooker.
In a medium bowl, combine the creamed corn, eggs, sour cream chiles and butter; blend well.
Stir in the muffin mix; pour into crock pot.
Sprinkle the salsa over top, and lightly swirl it into the corn mix.
Cover and cook on HIGH setting for 2 to 2 1/2 hours.
Turn off heat and remove lid.
Cool for 10 minutes; serve.
Garnish with sour cream and salsa.
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