• 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

1. Preheat oven to 300 degrees F (150 degrees C).
2. Lightly grease a 9x13 inch baking dish.
3. In a large bowl, beat together butter and sugar.
4. Beat in eggs one at a time.
5. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
6. In a separate bowl, stir together flour, cornmeal,baking powder and salt.
7. Add flour mixture to corn mixture;stir until smooth.
8. Pour batter into prepared pan.
9. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

This is the yummiest, most moist cornbread I have ever had. I get requests for it all the time. It's almost like a cake.