Helen Evans Brown's Corn Chili Bread Recipe

Step 1

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.

Things You'll Need

  • 3 Ears fresh corn
  • 1c Yellow cornmeal
  • 2t Salt
  • 3t Double-acting baking powder
  • 1c Sour cream
  • 3/4c Melted butter
  • 2 Eggs, well beaten
  • 1/4lb Gruyere or Monterey Jack
  • 1 4-oz can peeled green chilis

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