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.