Mexican Corn Bread

By KitchenGnome

Very Tasty and moist corn bread

Ingredients

• 1 ⁄2 cup butter, melted
• 3 ⁄4 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 4.5 ounce can of 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
• 1 ⁄4 teaspoon salt
• 4 teaspoons baking powder

Preparation

Step 1

Preheat oven to 300 degrees F.

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, chilies, 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.