Fiesta Corn Bread

• 3/4 cup butter, softened
• 3/4 cup sugar
• 4 large eggs
• 1 can (14-3/4 ounces) cream-style corn
• 1 cup all-purpose flour
• 1 cup cornmeal
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 1 jar (4 ounces) diced pimientos, drained

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos.
2. Transfer to a greased
3. . Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

butter, sugar, eggs, creamstyle corn, flour, cornmeal, baking powder, salt, shredded monterey jack cheese, cheddar cheese, green chilies, pimientos

Taken from www.tasteofhome.com/recipes/fiesta-corn-bread/ (may not work)