Super Moist Mexican Cornbread

This recipe came from an internet friend, Jamie. It is so good . . . You have to try it.

1  cup  Butter, melted
1/2  cup  Sugar
4  eggs
1  can  Cream-style Corn
4  oz  can  green chili peppers, chopped
1  cup  Monterey Jack/Cheddar cheese mix, shredded
1  cup  Flour
1 cup  Yellow Cornmeal
4 tsp  Baking Powder
1/4  tsp  Salt

Preheat oven to 350 degrees. Lightly grease or butter a 9x13 baking pan.
 

In large bowl, beat together melted butter and sugar. Beat in the eggs one at a time. Then add creamed corn, chilies and cheese.
 

In a separate bowl, stir together flour, cornmeal, baking powder & salt. Add this mixture to the egg & corn batter. Pour into the prepared baking dish. Bake at 350 degrees for 45 minutes to 1 hour or until toothpick comes out clean from the middle. (Can add chopped Jalapenos if desired!)