1/2 cup butter, melted
1/2 cup white sugar
15 oz can creamed-style corn
1/2 of a 4 oz can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 tsp baking powder
1/4 tsp salt
1. Heat oven to 300. Lightly grease a 9×13″ 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 & 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 50 minutes to 1 hour, until a toothpick inserted into center of the pan comes out clean.