Helen evans brown's corn chili bread
10 servings
Ingredients
| Quantity | 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 | |
Directions
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.