Southwest Green Chili Cornbread

1/2 C Unsalted Butter, softened
1/4 C Jalapeño Olive Oil
1 1/4 C Sugar
3 Large Eggs

1 1/2 C Cornmeal
I C Cake Flour
1/3 C Whole Wheat Flour
1 TBSP Baking Powder
1 TSP Salt
2 C Buttermilk
1 Can Creamed Corn
1 1/2 Cups Cheddar Cheese
1 15 oz Can of Green Chili
Salted Butter for Spreading

Preheat Oven to 400.
Grease a 9 x 13 inch pan. Cream together butter, oil and sugar with mixer until light and fluffy. Add eggs one at a time.
In another bowl combine all flours, baking powder and salt. Add flour mix to butter mix in 2 additions, alternating with buttermilk.
Beat until smooth and fold in corn with a spoon. Then fold in cheese and green chili. Do not over mix!
Pour into pan and spread evenly. Bake until edges are golden brown and pull away from pan, about 40 – 45 minutes.
Allow to cool completely before serving.