Jalapeño-Cheddar Cornbread

Sweet and spicy, just like me.

Ingredients:

4 garlic cloves, unpeeled

1 jalapeño, stemmed

8 ounces unsalted butter, melted

1/2 cup granulated sugar

3 large eggs

2 cups buttermilk

1 1/2 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

2 teaspoons kosher salt

1 teaspoon baking soda

7 ounces sharp cheddar, coarsely grated

1 bunch scallions, thinly sliced

Directions:

1. Preheat the broiler. Line a small sheet pan with foil and add the garlic and jalapeño. Broil, turning halfway through, until charred, 3 to 4 minutes. Transfer to a small bowl and cover with plastic to steam for 10 minutes, then peel the garlic and jalapeño and finely chop.

2. Turn off the broiler and preheat the oven to 375°F. In a large bowl, whisk together the butter and sugar together, followed by the eggs and the buttermilk until smooth. Add the cornmeal, flour, baking powder, salt, and baking soda and fold to incorporate. Stir in the chopped garlic-jalapeño mixture with the cheese and scallions. Transfer to a 12-inch cast iron skillet.

3. Bake for 35 minutes, until golden, then let cool completely, slice and serve.