Mexican Scalloped Corn - cooking recipe

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

Preparation

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.