Helen Evans Brown s Corn Chili Bread
Ingredients| 3 ears fresh corn 1 cup yellow cornmeal 2 tsp salt 3 tsp double-acting baking powder 1 cup sour cream 3/4 cup melted butter 2 eggs, well beaten 1/4 lb gruyere or monterey jack 1 4-oz can peeled green chilis |
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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.
Servings:
10
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