A great corn bread for those Chili days

I guess because I grew up in the South, I’ve eaten a lot of corn bread in my life. But because my family was from a wide variety of backgrounds – both from the northern and southern US and from Europe and South America all in the same household, I had lots of different kinds of corn bread over the years. (And you thought corn bread was all the same.)
In the United States, Northern and Southern corn bread are different because they generally use different types of corn meal and baking techniques. Up north, they like a sweeter bread, adding sugar, molasses or honey to the recipe. In the south, we like a saltier flavor.
My family and I like a particular Mexican-influenced recipe that is sweeter and has cheese and cream-style corn in the mix (it’s a good way to use up leftovers or you can used the canned variety of cream-style corn). The resulting bread is extremely moist and makes a great accompaniment to vegetarian chili.
The original South of the Border recipe includes jalapeno peppers in the batter, but I generally leave them out because I like the bread to be the cooler sweetness coupled with a spicier chili.

Sweet Corn Bread

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 cup shredded Colby-Jack cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

• Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish.
  In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn and cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Ovo-Lacto Vegetarian