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1
Preheat the oven temperature to 450 degrees F.
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2
Place the bacon grease in a 10-inch black cast-iron skillet and swirl to coat the sides and bottom evenly.
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3
Place skillet in the oven to heat.
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4
In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well.
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5
In another small bowl combine the buttermilk, egg, melted butter, jalapenos, and mashed roasted garlic.
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6
Add to dry ingredients and stir to combine.
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7
Remove the hot skillet from the oven and carefully swirl to evenly distribute the hot grease.
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8
Quickly pour the cornmeal batter into the skillet and bake until firm and golden brown on top, 25 to 30 minutes.
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9
Let sit for 5 minutes, then turn out onto a cutting board.
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10
Cut into wedges and serve hot, with butter on the side.
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11
Preheat the oven to 350 degrees F.
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12
Line a baking sheet with parchment or aluminum foil.
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13
Cut the top quarter from the heads of garlic and place, cut side up, on the prepared baking sheet.
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14
Drizzle each with oil and sprinkle lightly with salt and pepper.
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15
Turn the garlic cut sides down, and roast until the cloves are soft and golden brown, about 1 hour.
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16
Remove from the oven and let sit until cool enough to handle.
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17
Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl.
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18
Mash with a fork and blend thoroughly.
