Hot Buttermilk Cornbread

It's a long road to Pie Town from our house. Along the way we always take photos of
the Very Large Array (in the far distance) on the Plains of San Agustin. 

This recipe comes from the novel, Pie Town, by Lynne Hinton (Morrow, 2011).

2 cups buttermilk
3 cups creamed corn
2 cups cornmeal
1 1/2 tsp. salt
3 tbl. baking powder
4 eggs, beaten
3/4 cup olive oil
2 cups grated cheddar cheese
8 oz. diced green chiles

Preheat oven to 350 F.

Mix all the ingredients together except the cheese and chiles.

Pour half the batter into a greased 13 x 9-inch baking dish. Place the chiles on the batter then sprinkle on half the cheese. Pour in the remaining batter. Sprinkle on the rest of the cheese.

Bake about one hour. Serves 12.

My note: The part about this being Hot Buttermilk Cornbread? I can only guess that's because it should be served warm. In the book, it was especially good when served with Oris's Famous Cowboy Beans.