Jalapeno Cornbread:
1/2 cup melted butter, plus extra for greasing the baking dish
1 cup medium grind cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
2 eggs
1 cup corn kernels
1/2 cup diced jalapeno (approximately 2 large jalapenos)
Mac and Cheese:
1/2 pound dry macaroni
2 tablespoons butter, plus extra for greasing the dish
3 tablespoons flour
2 cups milk
2 teaspoons Dijon mustard
12 ounces shredded cheese
1/4 teaspoon salt
Freshly ground pepper, to taste
Instructions for Jalapeno Cornbread: Preheat your oven to 400°F. Grease an 8-by-8-inch baking dish with butter.
In a mixing bowl, blend together the cornmeal, flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, 1/2 cup of melted butter, corn, and jalapeno.
Pour half of the wet mixture into the dry ingredients, mixing gently until combined. Then, add the remaining liquid and mix until just incorporated. Transfer the batter to the prepared baking dish and bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
Instructions for Mac and Cheese: In a large pot, bring water to a boil and cook the macaroni as per package instructions. Drain and rinse under cold water; set aside.
Preheat the oven to 350°F. Grease a 9-by-9-inch square baking dish with butter.
In a heavy-bottomed saucepan, melt 2 tablespoons of butter. Whisk in the flour and cook on low heat for 3 to 5 minutes without browning.
Gradually add the milk while whisking, and continue to cook over medium heat, stirring frequently until the mixture thickens, about 5 minutes.
Incorporate the mustard and cheese, seasoning with salt and pepper to taste. Mix in the macaroni, ensuring the noodles are thoroughly coated in the cheese sauce. Pour the mixture into the prepared baking dish, smoothing it down with a spatula.
Bake for 25 minutes until the dish is bubbling.
After removing it from the oven, switch the oven to broil and adjust the rack to the second position from the top. Crumble about one-third to one-half of the cornbread into small pieces and create an even layer over the mac and cheese. Broil until lightly browned. Serve immediately with the remaining cornbread or prepare ahead of time and reheat before serving.
Tip: For a spicier flavor in your cornbread, consider leaving some of the jalapeno seeds intact.
