helen evans brown's corn chili bread

Categories: Breads; Cheese/eggs
Yield: 10 servings

Measure	Ingredient
3	Ears fresh corn
1 cup	Yellow cornmeal
2 teaspoons	Salt
3 teaspoons	Double-acting baking powder
1 cup	Sour cream
¾ cup	Melted butter
2	Eggs, well beaten
¼ pounds	Gruyere or Monterey Jack
1	4-oz can peeled green chilis

Finely dice the cheese and the chilis. Scrape the kernals from the corn cobs and combine with the remaining ingredients. Pour into a well-buttered 9-inch-square baking dish or 2½-quart souffle dish.

Bake in a preheated 350 degree oven for 1 hour. Serve with melted butter or with the sauce from the main dish served with the bread.

This is paticularly good with roast pork or roast turkey.