SAVORY SALSA-CORN CAKE

Instructions

1. 1

   In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine.

2. 2

   Whisk together until well combined.

3. 3

   Add corn muffin mix, stirring well to combine.

4. 4

   Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or butter.

5. 5

   Pour batter into the slow cooker/Crock Pot.

6. 6

   Spoon salsa over the top and cut into the batter.

7. 7

   Cover and cook on high for about 2 1/2 hours.

8. 8

   Turn heat off and let cool with lid ajar, for about 15 minutes.

9. 9

   Loosen sides with a knife and invert onto a large plate.

10. 10

    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.