Helen Evans Brown's Corn Chili Bread

3 Ears fresh corn

1 c Yellow cornmeal

2 t Salt

3 t 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.