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.