1/2 c. softened butter
1/4 c. sugar
4 eggs
4 oz. green chilies, chopped
1 (16 oz.) can creamed corn
1/2 c. grated Cheddar cheese
1 c. all-purpose flour
1 c. yellow cornmeal
4 tsp. baking powder
1/4 tsp. salt
1/2 c. grated Monterey Jack cheese

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Cream butter with sugar until light and fluffy. Beat in eggs, one at a time. Mix in chilies, corn and cheeses.

Sift together flour, cornmeal, baking powder and salt. Add dry ingredients to corn mixture and blend well. Pour batter into prepared pan. Place in oven. Reduce temperature to 300 degrees and bake until corn bread is golden brown and beginning to pull away from sides of pan, about 55 minutes. Cool, wrap in foil and freeze, if desired. Thaw and reheat in 325 degree oven for 20 minutes.