mexican cornbread

Prep Time: 15 Minutes Cook Time: 1 Hour

Ready In: 1 Hour 15 Minutes Yields: 6 servings

"This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable."

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.

**yes catherine this is the bread that you scarffed down at the chili cook off!