Keep Eatin’ Corn Bread
You can only guess how this rich and cheesy recipe got its name!

1 cup sugar
2 sticks butter
4 eggs
1 can cream style corn
1 can green chiles (not hot!) and juice
1 cup grated Monterey Jack cheese
1 cup cheddar cheese
1 cup flour
4 t. baking powder
½ t. salt
1 cup yellow cornmeal

Mix together the sugar, butter and eggs; add and mix the corn, chiles and juice, Monterey Jack and cheddar cheese. Mix well, then add flour, baking powder, salt and cornmeal. Bake in a lightly sprayed 9x9 cake pan. Bake at 375 degrees for about 30-35 minutes.

Suggestion: Place parchment paper in the bottom of pan just to be sure this cornbread releases easily.