POBLANO AND CHEESE CORNBREAD

POBLANO AND CHEESE CORNBREAD 1 cup butter, melted 1 cup sugar 4 eggs 1 - 15 oz can creamed corn ¼ cup diced poblano peppers ½ cup shredded Monterrey Jack cheese ½ cup shredded cheddar cheese 1 cup flour 1 cup yellow cornmeal 4 tsp baking powder ¼ tsp salt Preheat oven to 300 degrees. Grease a 13 x 9 baking pan. In a large bowl, beat together the butter and sugar. Beat in eggs one at a time. Blend in cream corn, peppers, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.