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Savoury Salsa-Corn Cake
Ingredients
2 boxes corn muffin mix, (8 oz each)
1 can creamed corn, (15 ounce)
2 eggs
½ cup sour cream
1 can chopped green chillies, (4 ounces) undrained
2 tablespoons soft margarine
3 to 4 tbs chunky salsa
Details
Serves: 8
Method
In a medium bowl, combine creamed corn, eggs, sour cream, chillies and margarine. Whisk together until well combined. Add corn muffin mix, stirring well to combine.
Generously grease a 3½ 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 2½ 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.
A delicious side dish!
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