Mexican Cornbread

This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook

Ingredients

1cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
½ (4 ounce) can chopped green chile peppers, drained
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
¼ teaspoon salt

Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9×13 inch baking dish.

Step 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.

Step 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.

Step 4
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.