CP Mexican Corn Bake recipe
1 (13 ounce) can creamed corn 2 eggs 1/2 cup sour cream, plus more for garnish 1 (4 ounce) can chopped green Chiles 2 tablespoons butter, softened 2 (8 ounce) boxes corn muffin mix 4 tablespoons chunky salsa, plus more for garnish Generously grease a crock pot. In a medium bowl, combine the creamed corn, eggs, sour cream Chiles and butter; blend well. Stir in the muffin mix; pour into crock pot. Sprinkle the salsa over top, and lightly swirl it into the corn mix. Cover and cook on HIGH setting for 2 to 2 1/2 hours. Turn off heat and remove lid. Cool for 10 minutes; serve. Garnish with sour cream and salsa. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
