Mexican Cornbread

I took the best parts of a few different cornbread recipes, and this is the result. Wonderful and moist, it's a great complement to any chili or stew (such as my recipe for Green Chile Pork Stew). Sorry, not for the calorie counters among us (unless you gather a group and cut it into small slivers to serve).

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 1 12inch pan

Ingredients

• 1  cup  melted butter
• 1  cup sugar
• 4  eggs
• 1 (15 ounce) can  cream-style corn
• 1 (4 ounce) can diced green chilies
• 1  cup  shredded  Mexican blend cheese (may use Monterey Jack or sharp cheddar instead)
• 1  cup all-purpose flour
• 1  cup yellow cornmeal
• 4  teaspoons baking powder
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 300 degrees F.
2. Lightly grease a 12-inch cast iron skillet (a 9x13-inch baking dish works too, but you won't get the same crust).
3. In a large bowl, beat butter and sugar together.
4. Add eggs one at a time, beating after each addition.
5. Mix in corn, chilies and cheese.
6. In a separate bowl, mix flour, cornmeal, baking powder, and salt.
7. Add flour mixture to cheese mixture, taking care not to overmix (overmixing makes for tougher cornbread).
8. The batter doesn't have to be totally smooth.
9. Pour batter into greased pan, and bake in preheated oven for about 1 hour, or until toothpick inserted in center comes out clean.
10. Serve warm for best crust.