Cheesy Mexican Cornbread

Cheesy Mexican Cornbread 1 Tb olive oil 2 ears fresh corn, corn removed from cobs (approximately 1½ cups corn) 1 red bell pepper, chopped ½ small onion, chopped 1 cup all-purpose flour 1 cup yellow cornmeal 4 teaspoons baking powder ½ tsp salt ½ cup butter, melted ⅔ cup sugar 4 eggs 1 15 oz can cream-style corn 1 4 oz can chopped green chile peppers, drained 2 cups Mexican blend shredded cheese Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish. In a medium pan, saute fresh corn, bell pepper and onion in olive oil for 5-7 minutes until tender. In a medium bowl, stir together flour, cornmeal, baking powder and salt. Set aside. In a large bowl, beat together butter and sugar. Add in eggs one at a time, beating well after each addition. Stir in cream-style corn, green chiles, Mexican cheese and bell pepper/onion/corn mixture. Add dry mixture to wet mixture and stir until smooth. Pour batter into prepared pan. Bake for 1 hour or until a toothpick inserted into center of the pan comes out clean. Let cool slightly before cutting and serving.