Mexican cornbread



1 cup butter, melted

1/2 cup white sugar

4 eggs

1 (15 ounce) can cream-style corn

1 (4 ounce) can chopped green chile peppers, drained

1 whole jalapeño, chopped fine

½ cup shredded Monterey Jack cheese

½ cup shredded Cheddar cheese

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1 teaspoon salt

Directions
Preheat the oven to 300 degrees F. Lightly grease a 9x13-inch baking dish. Or 12” dutch oven.

Beat together butter and sugar in a large bowl. Beat in eggs one at a time. Blend in corn, chiles, chopped jalapeño, Monterey Jack cheese, and Cheddar cheese.

Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth. Pour batter into the prepared pan.

Bake in the preheated oven for 1 hour, or cook over coals until a toothpick inserted into the center of the pan comes out clean.