Title: Helen Evans Brown's Corn Chili Bread
Categories: Breads, Cheese
Yield: 10 Servings

3 Ears fresh corn
1 c Yellow cornmeal
2 ts Salt
3 ts Double-acting baking powder
1 c Sour cream
3/4 c Melted butter
2 Eggs, well beaten
1/4 lb 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 2 1/2-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.

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