Absolute Mexican Cornbread
1 cup butter, melted
1 cup white sugar
1 (15oz) can cream style corn
1/2 (4oz) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack Cheese
1/2 cup shredded Cheddar Cheese
1 Cup all- purpose flour
1 Cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 300. Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar Cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into the center of the pan comes out clean.