Helen Evans Brown's Corn Chili Bread

• 3 ears corn
• 1 cup cornmeal
• 2 teaspoons salt
• 3 teaspoons baking powder double-acting
• 1 cup sour cream
• 3/4 cup butter melted
• 2 large eggs well beaten
• 1/4 pound monterey jack cheese
• 4 ounces green chili peppers, canned

1. Finely dice the cheese and the chilis.
2. Scrape the kernals from the corn cobs and combine with the remaining ingredients.
3. Pour into a well-buttered 9-inch-square baking dish or 2 1/2-quart souffle dish.
4. Bake in a preheated 350F (180C).
5. oven for 1 hour.
6. Serve with melted butter or with the sauce from the main dish served with the bread.
7. This is paticularly good with roast pork or roast turkey.

corn, cornmeal, salt, baking powder doubleacting, sour cream, butter, eggs, cheese, green chili peppers

Taken from recipeland.com/recipe/v/helen-evans-browns-corn-chili-b-39385 (may not work)