Absolute Mexican Cornbread

I was searching for a side dish to go with this Chicken Tortilla Soup, when I came across this recipe. 
I'll be honest, the Mexican flavor was weak. But, this was the BEST cornbread I have ever made!
So, I am going to use at least one 4 oz. can of green chilies (or maybe 2) next time to get the "Mexican" flavor I was hoping for. And if you omit the chilies all together, it's just a darn good cornbread!

Ingredients

• 1 cup butter, melted
• 1 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 1 or 2 (4 ounce) cans chopped green chile peppers, drained (original recipe is 1/2 of 4 oz can)
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Cheddar cheese
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1/4 teaspoon salt

Directions

Preheat oven to 300 degrees F (150 degrees C). 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, chiles, Monterey Jack and Cheddar 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.

Recipe modified from: http://allrecipes.com/recipe/24209/absolute-mexican-cornbread/