Absolute Mexican Cornbread
(can't remember who gave me this recipe but she said "I made as muffins")
* 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 (I subbed pepper jack)
* 1/2 cup shredded Cheddar cheese
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 4 teaspoons baking powder
* 1/4 teaspoon salt
1. Preheat oven to 300 degrees F (150 degrees C). 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.