Mexican cornbread

This is a favorite recipe of mine.  My husband loves it, my toddler begs for it when we have it, and it's a good use of things that are often found floating in my pantry (yes, things in my pantry defy gravity).
Be sure to check out the variations at the bottom - it's fun to alter the recipe a bit to change things up.
This is also a great dish for any occasion that requires a dish - make it alongside a pot of soup for a friend who's just had a baby, or bring a big batch to a potluck.  I promise people will ask for the recipe.

MEXICAN CORNBREAD
1 cup butter, melted
1 cup white sugar
4 eggs
1 15 oz. can cream style corn
1 can original Rotel
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

Yield: 6 servings
Prep time: 10 minutes   Cook time:  1 hour

1.  Preheat your oven to 300 F (150 C).  Lightly grease a 9x13 pan or baking dish.

2.  Add the melted butter and sugar to your mixing bowl and stir.  Blend in eggs one at a time.  Then add the corn and Rotel.

3.  In a separate bowl, combine the flour, cornmeal, baking powder, and salt.  Then add this mixture to your mixing bowl.  Stir until smooth.

4.  Pour the mixture into the pan, then bake in your preheated oven for 1 hour.  To be sure it's done, test with a toothpick.  When it's cooked, the toothpick will come out clean.

Variations:
If you don't dig tomatoes, you can just use chiles for the recipe.  The reverse is also true - if you don't like chiles, just use a small can of diced tomatoes.
For some kick, blend in a little Tabasco sauce and lime juice.
You can also add shredded cheese to the mixer before pouring into the pan.