Mexican cornbread

The tastiest, moistest cornbread ever!
°1⁄2 c butter, melted
°3⁄4 c white sugar
°4 egg
°1 can (15 ounces) creamed corn
°4.5 ounces chopped green chiles, drained
°1⁄2 cup grated Monterey Jack cheese
°1⁄2 cup grated cheddar cheese
°1 cup all-purpose flour
°1 cup yellow cornmeal
°1⁄4 tsp salt
°4 teaspoons baking powder
Preheat oven 300 degrees F. Lightly grease a 9 x 13 inch baking dish.
In a large bowl, beat together the butter and sugar. Beat the eggs one at a time. Stir in creamed corn, peppers, Monterey Jack and Cheddar cheese. In another bowl, combine the flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour the batter into the prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted in the center of the pan comes out clean.
Enjoy !

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