Sweet Chile Cornbread

1/2 cup softened butter

1/2 cup granulated sugar

4 eggs

1 (15 oz) can cream style corn

1/2 (4 oz) can chopped green chili 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

Preheat oven to 300 degrees. Lightly grease a 9x13-inch baking dish or better yet a 12-inch cast iron skillet.

In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, Monterey Jack and Cheddar cheese.

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.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean. If using the skillet - watch carefully as edges may brown too much and time should be under an hour.