Boxe Each Savory Salsa-Corn Cake

Boxe Each Savory Salsa-Corn Cake

Ingredients:
* 2 boxes corn muffin mix, (8 oz each)
* 1 can creamed corn, (15 ounce)
* 2 eggs
* 1/2 cup sour cream
* 1 can chopped green chiles, (4 ounces) undrained
* 2 tablespoons soft margarine
* 3 to 4 Tbs chunky salsa

Directions:
In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine.
Whisk together until well combined. Add corn muffin mix, stirring well to combine.
Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or butter.
Pour batter into the slow cooker/Crock Pot. Spoon salsa over the top and cut into
the batter. Cover and cook on high for about 2 1/2 hours. Turn heat off and let
cool with lid ajar, for about 15 minutes. Loosen sides with a knife and invert onto
a large plate. If a little of the top sticks to the bottom of the pot, dollop a
little salsa on the top, or decorate with sour cream and chopped green onion.
Delicious side dish! From Southernfood.About.com.
Serves 6 to 8.
SCALLOPED CORN