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 large eggs
1 cup corn kernels
1/2 cup diced jalapeno (approximately 2 large jalapenos)
Mac and Cheese:
1/2 pound elbow macaroni
2 tablespoons butter, plus extra for greasing the baking dish
3 tablespoons all-purpose flour
2 cups milk
2 teaspoons Dijon mustard
12 ounces shredded cheese (cheddar or your choice)
1/4 teaspoon salt
Freshly ground pepper, to taste
To prepare the jalapeno cornbread: Begin by preheating the oven to 400°F. Grease an 8-by-8-inch baking pan with butter.
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 melted butter, corn, and diced jalapeno.
Gradually mix half of the liquid ingredients into the dry ingredients, stirring until just incorporated. Then add the remaining liquid and stir lightly to combine. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
For the mac and cheese: Bring a large pot of water to a boil. Add the macaroni and cook according to the package instructions. Once cooked, drain under cold water and set aside.
Preheat the oven to 350°F and grease a 9-by-9-inch square baking dish.
In a heavy saucepan, melt 2 tablespoons of butter over low heat. Add the flour and whisk for 3-5 minutes, ensuring it does not brown.
Gradually whisk in the milk and cook over medium heat, stirring frequently until the mixture thickens, about 5 minutes.
Mix in the Dijon mustard and cheese, seasoning with salt and pepper to taste. Then add the macaroni, stirring until the pasta is thoroughly coated with the cheese sauce. Transfer the mixture into the prepared baking dish, smoothing it out with a spatula or the back of a spoon.
Bake for 25 minutes until bubbly.
Remove from the oven and switch the oven setting to broil, positioning the rack near the top. Crumble 1/3 to 1/2 of the cornbread into small pieces and spread an even layer on top of the macaroni and cheese. Broil until it turns golden brown. Serve immediately alongside leftover cornbread or allow to cool and reheat before serving.
Tip: If you prefer a spicier cornbread, leave some jalapeno seeds in.
