mexican cornbread + hail to the scarlet and gray

ingredients

• 1 cup butter, melted
• 1 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 1/2 (4 ounce) 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

directions

1. preheat oven to 300 degrees F. lightly grease a 9×13 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 one hour, until a toothpick inserted into center of the pan comes out clean.