Green Chili Cheddar Cornbread

1 Cup butter (2 sticks)
1 Cup sugar
4 eggs
1 ½ Cups flour
1 Cup cornmeal
1 ½ Tablespoons baking powder
¼ teaspoon salt
½ Cup ultra gel (optional)
1 4 oz can chopped green chilies
1 16oz can creamed corn
1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a 9x13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9x13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.

I got this recipe off the Picky Palate blogspot. It's absolutely delicious! The one suggestion I have is to make the cornbread in muffin tins rather than the pan. It's so moist and delicious that it took me a lot longer cooking time to get the center of the 9x13 pan fully cooked. But, it was worth the wait!