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.