Recipe - Helen Evans Browns Corn Chili Bread

3 Ears fresh corn
1 cup Yellow cornmeal
2 teaspoon Salt
3 teaspoon Doubleacting baking powder
1 cup Sour cream
Three fourths cup Melted butter
2 Eggs, well beaten
One fourth pound Gruyere or Monterey Jack
1 4oz 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 wellbuttered
9inchsquare baking dish or 2 1/2quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini