3 ears of fresh uncooked corn (or 16 oz. can)
1 c. yellow cornmeal
2 tsp. salt
3 tsp. baking powder
1 c. sour cream
3/4 c. melted butter
2 eggs, well beaten
1/4 lb. Gruyere or Monterey Jack cheese, very finely diced
1 (4 oz.) can peeled green chiles, finely chopped

Scrape the kernels 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.