Decadent Corn Bread

This is not for the faint of heart... or with heart conditions. It is such a rich, silky cornbread, filled with cheese and butter! Just amazing, and packed with calories.

1 cup (8oz/225gr) butter, melted
½ cup white sugar
4 eggs
1¼ cups (10oz) cream-style corn
½ cup corn kernels
½ cup (4oz) chopped pickled chile peppers
½ cup grated Monterey Jack cheese
½ cup grated Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 tsps baking powder
¼ tsp salt

1. Set oven rack to the middle position. Preheat oven to 325°F. Lightly grease a 9x13" baking dish.
2. In a large bowl, beat together the melted butter and sugar. Beat in eggs one at a time. Blend in cream corn, corn kernels, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into the prepared pan.
4. Bake in the preheated oven for 1 hour, until a toothpick inserted into the center of the pan comes out clean.