Crock Pot Salsa Cornbread

17 ounces corn muffin mix
15 ounces creamed corn
2 eggs
1 cup sour cream
4 1/2 ounces chopped green chilies
2 tablespoons soft butter
1/4 cup chunky salsa

Combine corn muffin mix, creamed corn, eggs, sour cream, chiles, and butter.
Pour batter into a generously buttered 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.
Garnish with sour cream and chopped green onion (optional).