3/4 c. unsalted butter, room temperature
1 c. yellow corn meal
6 tbsp. sugar
4 lg. eggs
1 1/2 c. flour
1 tbsp. baking powder
1 1/2 tsp. salt
1 (15 oz.) can cream style corn
1 (4 oz.) can diced green chilies
1/3 c. packed grated Cheddar cheese
1/2 c. packed grated Monterey Jack cheese

Preheat oven to 275 degrees. Lightly oil 9 inch square baking pan. Using electric mixer, beat butter, cornmeal and sugar in large bowl until well blended. Add eggs, one at a time. Beating well after each addition. (Mixture will look curdled, not to worry.)

Mix flour, baking powder and salt. Add to batter stirring well. Stir in corn, chilies and cheese. Pour batter into prepared pan. Bake until tester inserted in center comes out clean, about 45 minutes. Cool slightly. Cut into squares. Very moist and rich. Serves 12. Refrigerate and cover leftovers. Keeps well. Reheat. butter may work but butter is worth the flavor.