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Crock Pot Mexican Corn Bread
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
- 2 boxes corn muffin mix (8 oz each)
- 1 can creamed corn (15 ounce)
- 2 eggs
- 1/2 cup sour cream
- 1 can chopped green chiles (4 ounces) undrained
- 2 tablespoons soft butter
- 3 to 4 tablespoons chunky salsa
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/Crock Pot with margarine or butter.
Pour batter into the slow cooker/Crock Pot. 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!