[crockpot]
- 2 eggs, beaten
- 1 cup light sour cream
- 1/4 cup melted butter
- 1 small onion, finely chopped, or 2 TBS dried chopped onion
- 1 can Mexicorn, drained (11oz)
- 1 can cream-style corn (14oz)
- 2 to 3 tablespoons green jalapeno salsa, regular
- salsa, or chopped green chile (optional)
- 1 small cornbread mix (Jiffy or similar)
Preparation:
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.
* Diana Rattray
southernfood.about.com
No comments:
Post a Comment