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Savory Salsa-Corn Cake
2 packages corn muffin mix - (8 oz ea)
1 can creamed corn - (15 oz)
1/2 cup sour cream
1 can chopped green chiles - (4 oz) -- undrained
2 tablespoons soft margarine
3 tablespoons chunky salsa - (to 4 tbsp)
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 with margarine or butter. Pour batter into the slow cooker. 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!
This recipe yields 6 to 8 servings.
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