2 eggs, beaten
1 cup light sour cream
1/4 cup melted butter or margarine
1 small onion, finely chopped, or 2 Tbl dried chopped onion
1 can Mexicorn, drained (11 oz)
1 can cream-style corn (14 oz)
2 to 3 tablespoons green jalapeno salsa, regular salsa, or chopped green
chile (optional)
1 small cornbread mix (Jiffy or similar)
Mix all ingredients together well; pour into a lightly buttered 3-1/2-
quart slow cooker/Crock Pot (or into a baking dish that will fit into a
larger slow cooker/Crock Pot). Cover and cook on high for 2 to 2 1/2
hours. Serves 6 to 8 as a side-dish.
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