Sweet Cheese Cornbread

I love cornbread but always thought it was so dry, until I found this recipe. I made a 9X13, thinking we would have a good amount of leftovers... not so much. My little family is turning into a hungry family of growing boys! 

Sweet Cheese Cornbread
{recipe source}

1 cup butter -room temperature

1 cup sugar

4 eggs -room temperature

1 can cream style

1 cup flour

4 teaspoons baking powder

1/4 teaspoons table salt

1 cup cornmeal

1/2 cup grated Monterey jack Cheese

1/2 cup grated cheddar cheese

Preheat oven to 350 degrees.

Beat butter and sugar together until fluffy, about 1 minute.

Add in eggs one at a time, beating well after each one; add corn and mix well.

In a separate bowl combine flour, baking powder, and salt; take a spoonful of flour mixture and toss with grated cheeses (this will help prevent the cheese from sticking together in a big lump.)

Add remaining flour mixture, and cornmeal to bowl and stir to combine; add grated cheese and mix until well distributed.

Pour mixture into a 9×13 inch baking pan. Reduce heat to 300 degrees and bake for 50-60 minutes or until knife inserted in center of pan comes out clean.