I got this terrific recipe from my friend Christina Curran. Try it and let me know what you think.

Jalapeño Cornbread

3 ears fresh corn, or 10 oz. frozen corn
1 cup yellow cornmeal
1 cup sour cream
2 tsp. salt
3 tsp. double-acting baking powder
1/2 cup melted butter
1/4 cup Jarlsberg, grated
1/4 cup Cheddar, grated
2 fresh jalapeños (remove seeds)
2 oz. canned green chilies

Remove the corn from the cobs, add water to corn and boil for three minutes, then drain. Combine the ingredients and mix thoroughly. Pour into a well buttered souffle dish (2.5 quart) or 9 inch square tin.

Bake at 350 degrees for 50 minutes.

Slice and enjoy!

Ben Beecher <beecher@columbia.edu>
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