Cheesy Mexican Cornbread

Ingredients

• 1 1/2 cups flour
• 2 1/2 cups yellow cornmeal
• 5 teaspoons baking powder
• 1 1/2 teaspoons salt
• 4 tablespoons sugar
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 (15 ounce) can canned corn niblets, drained
• 1 (4 1/2 ounce) can green chilies, diced
• 2 eggs, beaten
• 1/2 cup melted butter
• 2 cups milk or 2 cups half-and-half cream
• 1 1/4 cups grated cheddar cheese