sweet cornbread

adapted from ourbestbites

1 cup butter (2 sticks), at room temperature
1 cup sugar
4 eggs at room temperature*
1 can cream style corn
1 cup flour
4 teaspoons baking powder
1/4 teaspoons table salt
1 cup cornmeal
1/2 cup grated Monterey jack Cheese
1/2 cup grated cheddar cheese 

*To quickly bring eggs to room temperature, place them in warm water for about 10 minutes before cracking.

Preheat oven to 350 degrees.
Beat butter and sugar together until fluffy, about 1 minute.  Add in eggs one at a time, beating well after each one.  Add corn and mix well.  In a separate bowl combine flour, baking powder, and salt.  Take a spoonful of flour mixture and toss with grated cheeses (this will help prevent the cheese from sticking together in a big lump.)  Add remaining flour mixture, and cornmeal to bowl and stir to combine.  Lastly, add grated cheese and mix until well distributed.

Pour  mixture into a 9×13 inch baking pan.  Reduce heat to 300 degrees and bake for 50-60 minutes or until knife inserted in center of pan comes out with no goopy batter on it.

I like to spread this over cooked chili and then bake it in the oven.