This recipe is from Ann Marsh, wife of Mike, our firehouse buddy. The cornbread made with this recipe is not like traditinal cornbreads which tend to be dry and coarse. The texture of this cornbead is more cake-like and is very moist and smooth. If you double the recipe, cook each part in its own pan or the centers will never finish cooking before the edges burn.

• 1/2 pound (1 cup) stick margarine - don't use soft margarine
• 1 cup sugar
• 4 whole eggs
• 1 or 2 ounces of chopped green chili peppers (Anaheim peppers)
• 1 15-ounce can cream-syle corn

• 1/2 cup grated Monterey jack cheese
• 1/2 cup grated Cheddar cheese
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 cup corn meal
• 4 teaspoons baking powder

1. In one bowl, mix together the dry ingredients; salt, flour, cornmeal and baking powder. Set aside.
2. In another bowl, cream together margarine, sugar. Then add eggs (one-at-a-time) mixing well between additions
3. Add green peppers and cream-style corn. Mix well.
4. Slowly add the reserved dry ingredients while mixing. Mix until dry ingredients are thoroughly incorporated.
5. Add cheese and stir to mix well.
6. Pour batter into greased and floured 8- x 12-inch pan. Use spatula to even the surface.
7. Bake in 300°F oven for 45 to 60 minutes or until top is nicely browned and a toothpick inserted into the middle comes out clean.