Over the years I have made various types of Corn Bread.  Quite often they are great fresh but dry and tasteless by the second day.  The attached recipe I have modified from several attempts and I think I now have it perfect. 

We had company in yesterday for Super Bowl and followed up with a BBQ.  The Corn Bread was a hit.  Almost a corn cake it is so rich and moist and even on the second day it is great.  The green chilies are an option (although that is what makes them Mexican).  The secret is the amount of eggs and the use of cream corn instead of milk.  Anyway easy to make and a true crowd pleaser.  I attach the recipe

Mexican Corn Bread

 1 cup butter, melted                                             1 cup cornmeal

1 small onion, chopped  extra fine                  1 cup all purpose flour

2 – 3 green chillies, chopped extra fine         4 teaspoons baking powder

4 eggs                                                                             ½  teaspoon salt

¾ cup white sugar                                                     ½ cup shredded Cheddar Cheese

1 (18oz) can creamed corn                                     ½ cup shredded Monterey Jack Cheese

 Preheat oven to 300°F.  Lightly grease a 9×13 inch baking dish

  1. In a large bowl, beat together butter and sugar.  Beat in eggs one at a time.  Blend in cream corn, onions, chilies and the two cheeses
  2. In a separate bowl, stir together the flour, cornmeal, baking powder and salt until fully combined.  Add flour mixture to the corn mixture and stir until smooth
  3. Pour batter into the baking dish.
  4. Bake in preheated oven for 1 hour or until a toothpick inserted into center of the pan comes out clean.  Let cool at least 30 minutes before serving.