Spicy Cornbread with Chipotle Olive Oil

1/2 c. butter, melted
1/2 c. C&C Chipotle Olive Oil
1 c. sugar
4 eggs
1 (15 oz.) can cream-style corn
1 chopped green chile pepper (about 4 oz.)
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded Cheddar cheese
1 c. all-purpose flour
1 c. yellow cornmeal
4 tsp. baking powder
1/4 tsp. C&C Himalayan Pink Salt, Fine, or  for a spicier kick use C&C Habanero Sea Salt or for a smokier taste use C&C Hickory Smoked Sea Salt .

Preheat oven to 300 degrees F. Lightly grease a 9×13 inch baking dish. In a large bowl, beat together butter, olive oil and sugar.  Beat in eggs one at a time.  Blend in cream corn, chile peppers, Monterey Jack cheese and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corm 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.

Thank you Kathleen Loia for supplying us with this delicious dish!!