Savory Salsa-Corn Cake Recipe - Cooking Index
Savory Salsa-Corn Cake Recipe - Cooking Index
| 2 | Corn muffin mix - (8 oz ea) | |
| 1 | Creamed corn - (15 oz) | |
| 2 | Eggs | |
| 1/2 cup | 118ml | Sour cream |
| 1 | Chopped green chiles - (4 oz) - undrained | |
| 2 tablespoons | 30ml | Soft margarine |
| 3 tablespoons | 45ml | Chunky salsa - (to 4 tbspns) |
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 crockpot with margarine or butter. Pour batter into the crockpot. 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.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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