|3||Ears fresh corn|
|1 cup||Yellow cornmeal|
|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.
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