Crock Pot Salsa Cornbread

• 17 ounces corn muffin mix
• 15 ounces creamed corn
• 2 eggs
• 1 cup sour cream
• 4 12 ounces chopped green chilies
• 2 tablespoons soft butter
• 14 cup chunky salsa

1. Combine corn muffin mix, creamed corn, eggs, sour cream, chiles, and butter.
2. Pour batter into a generously buttered crock pot.
3. Spoon salsa over the top and cut into the batter.
4. Cover and cook on high for about 2 1/2 hours.
5. Turn heat off and let cool with lid ajar, for about 15 minutes.
6. Loosen sides with a knife and invert onto a large plate.
7. Garnish with sour cream and chopped green onion (optional).

corn, corn, eggs, sour cream, green chilies, butter, chunky salsa

Taken from www.food.com/recipe/crock-pot-salsa-cornbread-245101 (may not work)