Mexican Scalloped Corn
"A Mexican twist on an old favorite."
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 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
directions
- 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.
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Reviews
-
I made this as a side with Recipe #218050. Great taste and easy to put together. Made for PAC Fall '07.
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I live in Chicago and have a wonderful husband, 2 beautiful boys and the cutest dog in the world! ha I am a stay at home mom.
I don't have a favorite cookbook because I use all of them and hunt on the Internet constantly. However, I use my Better Home and Gardens cookbook a lot for looking up ingredient equivalents and substitutions.
My passion is cooking/baking. I just started decorating cakes and cookies on a stick. It's a lot of fun and would like to take a Wilton class.
I also enjoy crafting. I make flower arrangements and no-sew fleece blankets, fabric-lined baskets, etc.
I sing in our church choir and really enjoy that as well.
My biggest pet peeve I guess, is people that are negative all the time.
