Categories: Breads, Cheese 
      Yield: 10 servings 
  
      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.