Mexican Cornbread

This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 1 cornbread

Ingredients

• 1  cup butter, melted
• 1  cup white sugar
• 4  eggs
• 1 (15 ounce) can  cream-style corn
• 0.5 (4 ounce) can  chopped 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
• 4  teaspoons baking powder
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 300°F; lightly grease a 9x13-inch baking dish.
2. 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.
3. 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.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.