Mexican Cornbread

• 1 c. margarine
• 1/4 c. sugar
• 4 eggs
• 1 (4 oz.) can green chili peppers, seeded and chopped
• 1 (17 oz.) can creamed corn
• 1/2 c. grated Monterey Jack cheese
• 1/2 c. grated Cheddar cheese
• 1 c. all-purpose flour
• 1 c. plain cornmeal
• 4 tsp. baking powder
• 1/2 tsp. salt

1. Have margarine and eggs at room temperature.
2. Preheat oven to 325u0b0.
3. Grease and flour a 9 x 13-inch baking dish.
4. Cream the margarine and sugar. Blend in eggs.
5. Stir in chili peppers, corn and cheese.
6. Combine remaining ingredients. Add to corn mixture, stirring until well blended.
7. Pour into baking dish.
8. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
9. Cut into squares and serve warm.

margarine, sugar, eggs, green chili peppers, corn, grated monterey, cheddar cheese, flour, cornmeal, baking powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005600 (may not work)