Mexican Cornbread

INGREDIENTS:

1⁄2 cup butter, melted
3⁄4 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
2 ounces cans 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
1⁄4 teaspoon salt
4 teaspoons baking powder

DIRECTIONS:

Preheat oven to 300 degrees F (150 degrees C).
Lightly grease a 9×13 inch baking dish.
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.
In a separate bowl, stir together flour, cornmeal, baking powder and salt …