3 Ears fresh corn 3/4 c Melted butter
1 c Yellow cornmeal 2 Eggs, well beaten
2 ts Salt 1/4 lb Gruyere or Monterey Jack
3 ts Double-acting baking powder 1 4-oz can peeled green chilis
1 c Sour cream
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.
Yields
10 servings