Spicy Jalapeno Cornbread:
1/2 cup melted butter, plus extra for greasing the baking dish
1 cup medium-ground 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)
Macaroni and Cheese:
1/2 pound of dry macaroni
2 tablespoons butter, plus extra for greasing the dish
3 tablespoons all-purpose 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: Begin by preheating your oven to 400°F. Grease an 8-inch square baking dish with butter.
In a mixing bowl, blend cornmeal, flour, baking powder, baking soda, and salt together.
In a separate bowl, whisk together the buttermilk, eggs, 1/2 cup of melted butter, corn, and diced jalapenos.
Pour half of the wet ingredients into the dry ingredients, stirring just until combined. Then, add the remaining wet mixture and stir again until just combined. Transfer the batter into the prepared baking dish and bake for 30-35 minutes, or until a knife inserted into the center comes out clean. Allow it to cool.
Now for the mac and cheese: Bring a large pot of water to a boil, then add the macaroni and cook following the package instructions. Once cooked, drain and rinse under cold water before setting aside.
Preheat your oven to 350°F and grease a 9-inch square baking dish with butter.
In a sturdy saucepan, melt 2 tablespoons of butter. Stir in the flour, whisking continuously over low heat for 3-5 minutes without browning the mixture.
Gradually whisk in the milk and continue to cook over medium heat, stirring often, until the sauce thickens, which should take about 5 minutes.
Mix in the Dijon mustard and shredded cheese. Then season with salt and pepper to taste. Fold in the macaroni until it’s well coated with the cheese sauce. Transfer the mixture to the prepared baking dish, smoothing the surface with a spoon or spatula.
Bake for 25 minutes until the mixture is bubbly.
After baking, remove from the oven and turn the heat to broil, positioning the rack near the top. Crumble about one-third to one-half of the cornbread into small chunks and evenly distribute over the mac and cheese. Place it under the broiler until the top is golden brown. Serve hot, accompanied by extra cornbread, or prepare ahead of time and reheat before serving.
Tip: For an extra kick, leave some seeds in the jalapenos for the cornbread.
