Crock Pot Salsa Cornbread

Directions

1. 1
   Combine corn muffin mix, creamed corn, eggs, sour cream, chiles, and butter.
2. 2
   Pour batter into a generously buttered crock pot.
3. 3
   Spoon salsa over the top and cut into the batter.
4. 4
   Cover and cook on high for about 2 1/2 hours.
5. 5
   Turn heat off and let cool with lid ajar, for about 15 minutes.
6. 6
   Loosen sides with a knife and invert onto a large plate.
7. 7
   Garnish with sour cream and chopped green onion (optional).