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Mexican Cornbread

    Ingredients
                  1 cup butter, melted
                  1 cup white sugar
                  4 eggs
                  1 (15 ounce) can cream-style corn
                  1/2 (4 ounce) 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 teaspoons baking powder
                  1/4 teaspoon salt

    Directions
       1) Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch 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 and 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 1 hour, until a toothpick inserted into center of the pan comes out clean.