Mexican Corn Bread

• 1 c. butter
• 1 c. sugar
• 4 eggs
• 1 (4 oz.) can diced green chilies
• 1 (16 oz.) can creamed corn
• 4 tsp. baking powder
• 1/2 c. grated Monterey Jack cheese
• 1/2 c. grated Cheddar cheese
• 2 tsp. bacon onion seasoning
• 1 c. sifted flour
• 1 c. sifted yellow corn meal

1. Cream butter and sugar; add eggs one at a time, mixing well after each addition.
2. Add chilies, corn, cheese, and bacon onion seasonings; blend well.
3. Sift together flour, corn meal and baking powder.
4. Add to corn mixture, blend well.
5. Pour into greased and floured 12 x 8 x 2-inch baking dish; preheat oven to 350u0b0.
6. Reduce oven to 300u0b0 when ready to cook corn bread.
7. Bake for 1 hour. Makes 12 squares (3 x 2 1/2-inch.

butter, sugar, eggs, green chilies, corn, baking powder, grated monterey, cheddar cheese, bacon onion, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=423934 (may not work)