Prep 15 mins
Cook 40 mins
A Mexican twist on an old favorite.
- 2 (14 1/2 ounce) cans whole kernel corn
- 2⁄3 cup cracker, crushed
- 1⁄2 cup milk
- 1 egg, beaten
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 teaspoons chili powder
- 1⁄2 cup sour cream
- 2 tablespoons butter or 2 tablespoons margarine
- Mix all of the ingredients together except for the margarine. Place in small casserole; dot with margarine and bake at 375 degrees for about 30-40 minutes until bubbly around the edges and no longer wiggles in the middle!
- P.S. I initially substituted the sour cream with 2 of those "topping" packets you get with Hamburger Helper Enchilada dinners (which is part of our snack night served with tortilla chips and Mex. condiments. (We don't like it as a topping), but it worked fine in this recipe.
I made this as a side with Recipe #218050. Great taste and easy to put together. Made for PAC Fall '07.