Mexican Cornbread

 

Absolute Mexican Cornbread

1 Cup melted butter
1 Cup sugar
4 Eggs
1 (15 oz.) can cream corn
1 Small (4 oz.) can chopped green chillies drained
1/2 Cup shredded cheddar
1/2 Cup shredded Monterey Jack cheese
1 Cup all purpose flour
1 Cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 300. Lightly grease 9x13 inch baking dish.

Beat together butter and sugar then add eggs one at a time. Blend in cream corn, chillies and cheeses then add flour, cornmeal, baking powder and salt. Pour in pan and bake an hour or until toothpick comes out clean.

This is yummy!