1 Cup Butter, Melted
1 (15 Ounce) Can Cream-Style Corn
1/2 (4 Ounce) Can Chopped Green Chile Peppers, Drained
1 Cup Shredded Monterey Jack Cheese
1 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 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. 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.