Jalapeno Cornbread:
1/2 cup melted butter, plus extra for greasing the pan
1 cup medium grind cornmeal
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
2 eggs
1 cup corn
1/2 cup chopped jalapeno (approximately 2 large jalapenos)
Mac and Cheese:
1/2 pound dry macaroni
2 tablespoons butter, plus extra for greasing the pan
3 tablespoons flour
2 cups milk
2 teaspoons Dijon mustard
12 ounces shredded cheese
1/4 teaspoon salt
pepper, to taste
How to Make Jalapeno Cornbread:
Preheat the oven to 400°F. Grease an 8-by-8-inch baking pan with butter.
In a mixing bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, eggs, 1/2 cup melted butter, corn, and jalapeno.
Add half of the liquid mixture to the dry ingredients and stir gently until just combined. Then add the remaining liquid and stir until just blended. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
How to Make Mac and Cheese:
Bring a large pot of water to a boil. Add the macaroni and cook according to package instructions. Drain and run cold water over the macaroni, then set aside.
Preheat the oven to 350°F and grease a 9-by-9-inch square baking dish with butter.
In a heavy saucepan, melt 2 tablespoons of butter. Add the flour and whisk over low heat for 3-5 minutes, being careful not to allow it to brown.
Gradually whisk in the milk and cook over medium heat, whisking frequently until the mixture thickens, about 5 minutes.
Stir in the mustard and cheese, adding salt and pepper to taste. Combine the macaroni with the cheese sauce, ensuring that the noodles are well coated. Pour this mixture into the prepared baking dish and use the back of a spoon or a spatula to level it out.
Bake for 25 minutes or until the mixture is bubbly.
Remove from the oven and switch the oven to broil, placing the rack near the top. Crumble about 1/3 to 1/2 of the cornbread into small pieces and spread an even layer over the mac and cheese. Place under the broiler until lightly browned. Serve immediately alongside the remaining cornbread, or make ahead and reheat before serving.
Tip: For a spicier cornbread, leave some jalapeno seeds intact.
