This might by my new favorite cornbread recipe. It comes from one of my mom's dear friends and it like a hug on a plate. Loaded with butter (2 sticks!), eggs, cheese, cream corn and green chilis, this is not bread like or spongy. It's that perfect in between texture that has you going back for second and third helpings. Gosh I love this cornbread!
Preheat oven to 350 degrees. Cream 1 C butter and 1 C sugar in stand mixer. Add 4 eggs, one at a time, mixing well after each addition. Add 1 can (4 oz) chopped green chilis, 1 can cream style corn, 1/2 C shredded jack cheese, and 1/2 C shredded cheddar cheese. Mix well. Sift 1 C flour and then measure. Sift 1 C yellow cornmeal and then measure. Add flour, cornmeal, 4 t baking powder, and 1/4 t salt to corn mixture. Mix. Pour into greased and floured 9x13 dish. Put in oven and reduce to 300 degrees. Bake 1 hour. 24 pieces.
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