3 ears fresh corn
1 cup yellow cornmeal
2 teaspoons salt
3 teaspoons baking powder
1 cup sour cream
3/4 cup melted butter or margarine
2 eggs, well beaten
1/4 pound Gruyere or Monterey Jack cheese
1 4-oz can peeled green chilies
Finely dice the cheese and the chilies. Scrape the kernels from the corn cobs and combine with the remaining ingredients. Pour into a well-oiled 9-inch square baking dish or 2-1/2-quart souffle dish. Bake in a preheated 350F oven for 1 hour.