Salsa Crock pot cornbread

I made this with a pot of chili and it was something different and good. I'd never had anything like it before. I cut this recipe in half.

Salsa Crockpot Cornbread
INGREDIENTS:
2 boxes corn muffin mix, (8 oz each)
1 can creamed corn, (15 ounce)
2 eggs 1/2 cup sour cream
1 can chopped green chiles, (4 ounces) undrained
2 tablespoons soft butter
3 to 4 tablespoons chunky salsa

PREPARATION:
In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine. Whisk together until well combined. Add corn muffin mix, stirring well to combine. Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or butter Pour batter into the slow cooker/Crock Pot. Spoon salsa over the top and cut into the batter. Cover and cook on high for about 2 1/2 hours. Turn heat off and let cool with lid ajar, for about 15 minutes. Loosen sides with a knife and invert onto a large plate. If a little of the top sticks to the bottom of the pot, dollop a little salsa on the top, or decorate with sour cream and chopped green onion. Delicious side dish! Serves 6 to 8.