Fiesta Cornbread

• 1 cup Butter, Softened, Divided
• 1/2 whole Onion, Diced
• 1 whole Red Bell Pepper, Diced
• 1 can (4 Oz. Size) Chopped Green Chilies
• 1 cup Sugar
• 6 whole Eggs
• 1 can (14 Oz. Size) Cream Style Corn
• 1-1/2 cup Whole Kernel Corn
• 2-1/2 cups Flour
• 2 cups Cornmeal
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 cups Shredded Cheddar Cheese

1. Preheat oven to 350 degrees F and grease two 9X13 baking pans.
2. Place approximately 1/4 cup of the butter in a saucepan. Saute the onion and red pepper for 5 minutes. Remove from heat and add the chilies. Set aside.
3. In a large mixing bowl, cream the remaining butter and the sugar. Add eggs one at a time, beating after each one. Mix in the corn. Set aside.
4. Combine the dry ingredients (flour, cornmeal, baking powder and salt) in a medium bowl; then add to the creamed mixture just until moistened. Fold in the onion mixture and shredded cheese. Transfer to pans, and bake for 35-40 minutes.
5. I like to serve this with chili or BBQ chicken.

butter, onion, red bell pepper, green chilies, sugar, eggs, cream style corn, kernel corn, flour, cornmeal, baking powder, salt, cheddar cheese

Taken from tastykitchen.com/recipes/breads/fiesta-cornbread/ (may not work)