Mexican Corn Bread

1 Cup Butter
1 Cup Sugar
4 Eggs
1 (15oz) Can cream style corn
1 Can chopped green chilies-drained
1/2 Cup Shredded Monterrey Jack cheese
1/2 Cup Shredded Cheddar cheese
1 Cup flour
1 Cup yellow cornmeal
4 Tsp Baking powder
1/4 Tsp Salt

Preheat oven to 300 degrees. Spray a 9x13 inch pan. In a medium bowl blend butter & sugar, add 1 egg at a time and mix. Add corn, chilies & cheese mix. Add remaining ingredients stir until well blended. Pour in pan and bake 1 hour.