Chili and corn bread is a perfect combination to enjoy on a cold autumn night while we gather around the campfire with family and friends. We still have a little fall left to enjoy so now is a good time to dig out your crock pot, make this delicious, simple recipe, gather those you love and enjoy each ones summer traveling experiences.
For the football tailgaters, this is the perfect side dish to be served with chili, soups, ribs, or your favorite BBQ chicken. This recipe serves 6 but can be cut to accommodate 10-12 servings, depending on your hearty eaters. You can make this recipe up ahead of time and then store your corn bread in the refrigerator until needed. This will be giving you ample time to make it again if more servings are what you need. I do NOT suggest doubling this recipe.
- 2 boxes of corn muffin mix, (8 oz. each) Jiffy works great!
- 1 can of cream corn, (15 ounce)
- 2 eggs
- ½ cup sour cream
- 1 can chopped green chilies(4 ounces) do not drain!
- 2 tablespoons soft butter
- 3 to 4 tablespoons chunky salsa
In a medium bowl, combine the cream corn, eggs, sour cream, chilies, and margarine.
Whisk together until well blended.
Add corn muffin mix, stirring well.
Generously grease a 3½-quart slow cooker with butter.
Pour batter into the slow cooker, then spoon the salsa over the top and cut into the batter, gently with a spoon or knife.
Cover and cook on high for about 2½ hours.
Turn cooker off and let the cornbread cool with the lid ajar, for at least 15 minutes.
Loosen the sides with a knife and invert onto a large plate.
Serve with your favorite salsa, sour cream and if desired a little chopped green onion, Delicious!