Helen Evans Brown's Corn Chili Bread



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Helen Evans Brown's Corn Chili Bread

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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.


Ingredients:

3 Ears fresh corn
1 c Yellow cornmeal
2 ts Salt
3 ts 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

Serves:

10 Servings 		 
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