Jalapeno Cornbread:
1/2 cup melted butter, plus extra for greasing the pan
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 large eggs
1 cup corn kernels
1/2 cup diced jalapenos (approximately 2 large peppers)
Mac and Cheese:
1/2 pound elbow macaroni
2 tablespoons butter, plus additional for greasing the baking dish
3 tablespoons flour
2 cups milk
2 teaspoons Dijon mustard
12 ounces shredded cheese
1/4 teaspoon salt
Freshly ground pepper, to taste
To prepare the jalapeno cornbread: Preheat your oven to 400°F (200°C). Grease an 8-by-8-inch baking dish.
In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, 1/2 cup of the melted butter, corn, and chopped jalapenos.
Pour half of the wet ingredients into the dry mixture, stirring gently until just mixed. Then add the remaining liquid and stir again until just combined. Transfer the batter to the prepared baking dish and bake for 30-35 minutes, or until a knife inserted into the center comes out clean. Allow to cool.
To prepare the macaroni and cheese: Bring a large pot of water to a boil. Add the macaroni and cook according to the package instructions. Once cooked, drain and rinse under cold water, then set aside.
Preheat the oven to 350°F (175°C) and grease a 9-by-9-inch baking dish.
In a heavy saucepan, melt the 2 tablespoons of butter. Whisk in the flour and cook over low heat for 3-5 minutes without letting it brown.
Gradually whisk in the milk, cooking over medium heat and stirring frequently until the mixture thickens, about 5 minutes.
Add in the mustard and cheese, seasoning with salt and pepper. Stir in the macaroni until the pasta is evenly coated with the cheese sauce. Pour this mixture into your prepared baking dish and smooth out the top using a spatula.
Bake for 25 minutes, or until the dish is bubbly.
After baking, turn on the broiler and adjust the oven rack to the second position from the top. Crumble about 1/3 to 1/2 of the cornbread into small pieces and sprinkle evenly over the macaroni and cheese. Broil until the top is lightly browned. Serve right away with leftover cornbread, or prepare in advance and reheat before serving.
Tip: For an extra kick in your cornbread, leave some of the jalapeno seeds intact.
