- 2 jalapeño peppers, de-stemmed and seeded
- ½ half of a medium white onion
- 4 tomatillos, husked and sliced in half
- 1 cup yellow cornmeal
- 1 cup flour
- 1 tablespoon sugar
- 2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- ½ teaspoon ground cumin
- ½ cup buttermilk
- 5 tablespoons unsalted butter, melted and cooled, plus more for greasing
- 1 egg, lightly beaten
- 1 cup (4 ounces) grated Monterey Jack cheese
- Set the oven to broil, with the rack about 6 inches away from the heat source. Line a baking sheet with foil and roast the peppers, tomatillos and onions until evenly blistered and blackened in some spots, 10 to 12 minutes.
- Allow to cool completely, then stem, peel, seed and roughly chop. Set aside.
- Lower the oven to 350º and grease an 8-inch square baking dish.
- In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
- In a blender, purée the the buttermilk, butter and egg until smooth.
- Mix dry ingredients, wet ingredients, roasted veggies and cheese torgether.
- Pour the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake until golden brown and a toothpick comes out clean when inserted into the center, about 30 minutes.
- Let cool completely before cutting into squares and serving.