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.

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