2 jalapeño peppers
1 1⁄2 cups yellow corn flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon chili powder
1 tablespoons honey or sugar
1 cup buttermilk
3 large eggs, lightly beaten
4 tablespoons melted butter
1 head roasted garlic
4 ounces queso blanco
2 heads roasted garlic
2 (15-ounce) can black or red beans
2 (15.5-ounce) can chunky salsa
1 tablespoon chili powder
2 teaspoons dried oregano
1⁄4 teaspoon cinnamon
Kosher salt and freshly ground black pepper Toppings
Queso Blanco, crumbled
Fried garlic chips
Jalapeño, chopped into 1⁄2-inch thick rounds Red onion, thinly sliced
To Roast Garlic
1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil.
2. Slice off tip of head of garlic to expose the garlic. Drizzle with 1 tablespoon of oil over top the
garlic; season with salt. Wrap garlic in aluminum foil and set on the baking tray. Roast garlic until cloves are golden brown and tender, about 45 minutes. Allow to cool. Carefully, remove garlic from foil and pinch sides to release cloves.
1. Preheat oven to 400 degrees Fahrenheit. Set oven rack in middle position. Line baking sheet with parchment paper and spray with cooking spray.
2. Over an open flame, roast jalapeño peppers until skin is charred, turning occasionally, about 5 minutes.
3. Transfer peppers to a zip lock bag or bowl covered with plastic wrap and seal for 2 minutes. Run the pepper under cold water and gently rub the pepper to remove the outer skin. Remove the seeds and finely chop. Set aside.
4. In a mixing bowl, whisk together the cornflour, baking powder, salt, and chili powder. Whisk in the honey, buttermilk, eggs, and butter. Fold in roasted peppers, garlic, and cheese.
5. Pour batter into the center of the baking sheet and allow batter to naturally spread into a round shape. Using a spatula, spread batter from the center to the edges to create an even layer. Bake in oven until sides and top are golden brown, about 15 to 20 minutes. Remove from oven and let cool.
6. In a large pot, combine beans, salsa, chili powder, oregano, cinnamon, and 1⁄2 cup water; bring to a boil. Reduce to a simmer and cook until chili is thick and rich, about 20 minutes. Season to taste with salt and pepper.
7. Top cornbread with chili and queso blanco, garlic chips, red onion, more jalapeño, and fresh cilantro. Slice and serve.
8. Cook with soul. Eat with pleasure!