Savory Salsa-Corn Cake Recipe

Savory Salsa-Corn Cake Recipe

2 (8-oz.) boxes of corn muffin-mix
3-4 tbsps. salsa (chunky style)
1 (15-oz.) can of corn (creamed)
2 tbsps. of margarine (softened)
2 pcs. eggs
1 (4-oz.) can of chiles (green), drained & chopped
1/2 c. of sour-cream

Inside a medium-sized bowl, mix together margarine, chiles, sour cream, eggs and corn (creamed). Using a wire whisk, make sure to blend everything together. Next, add in the muffin-mix and stir well.

Make sure to grease your 3.5 qt. Crockpot using butter/margarine then add in your batter onto your Crockpot. Put salsa atop & slice into batter. Cook covered at high settings for 2.5 hrs. Turn off the heat then partly open the lid of your pot for 15 mins.

Using a sharp knife, loosen the sides then invert the cake into a big plate/platter. If some of your corn cake top has stuck to your pot’s bottom, then just cover it with some sour cream or salsa and finish with green onions scattered as garnish.

Makes 6-8 servings