Mexican Cornbread

Ingredients
Nutrition
Servings 6
Units US

    1⁄2 cup butter, melted
    3⁄4 cup white sugar
    4 eggs
    1 (15 ounce) can cream-style corn
    2 ounces canschopped green chili peppers, drained
    1⁄2 cup shredded monterey jack cheese
    1⁄2 cup shredded cheddar cheese
    1 cup all-purpose flour
    1 cup yellow cornmeal
    1⁄4 teaspoon salt
    4 teaspoons baking powder


Directions

    Preheat oven to 300 degrees F (150 degrees C).
    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 center of the pan comes out clean.

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