2 eggs, beaten
1 cup light sour cream
1/4 cup melted butter or margarine
1 small onion, finely chopped or 2 tablespoons dried chopped onion
1 11 ounce can Mexicorn, drained
1 14 ounce can cream style corn
2 to 3 tablespoons green jalapeno salsa, regular salsa or chopped green chile, optional
1 box cornbread mix
Mix all ingredients together well; pour into a lightly buttered 3 1/2 quart crockpot. Cover and cook on high for 2 to 2 1/2 hours. Serves 6 to 8 as a side dish.
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