Mexican Cornbread

For all those who begged for the recipe that we brought to last night's potluck:

1 cup butter
1 cup sugar
4 eggs
1 4-ounce can of chopped green chilies
1 cup shredded cheddar cheese
1 cup flour
1 cup yellow cornmeal
4 teaspoons of baking soda
1/4 teaspoon of salt
1 15-ounce can of cream-style corn

Add the butter and sugar to a mixing bowl and mix thoroughly. Then add one egg at a time to the mixture, beating well after each egg is added. Add chilies, cream-style corn and cheese and mix well. Sift flour, measure and sift again with the cornmeal, baking powder and salt. Add the sifted ingredients to the batter, blending well. Pour batter into a greased and floured 8x12 inch baking pan. Place the pan into a 350 degree oven and reduce heat to 300 degrees. Bake for 1 hour.

Mmmm, good.