Spicy Jalapeno Cornbread
- 1/2 cup melted butter, plus more for greasing the pan
- 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 eggs
- 1 cup corn kernels
- 1/2 cup chopped jalapeno (about two large jalapenos)
Creamy 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
- Black pepper, to taste
Preparation of Jalapeno Cornbread:
Set the oven to 400°F. Grease an 8-inch by 8-inch baking pan with butter.
Mix together the cornmeal, flour, baking powder, baking soda, and salt in a bowl.
In a separate bowl, whisk together the buttermilk, eggs, 1/2 cup melted butter, corn kernels, and jalapeno.
Add half of the liquid ingredients to the dry mixture, stirring just until combined. Mix in the remaining liquid ingredients until just blended. Transfer the batter to the prepared baking pan and bake for 30-35 minutes, or until a knife inserted in the center comes out clean. Let it cool.
Preparation of Mac and Cheese:
Boil a large pot of water. Cook the macaroni following the package instructions. Drain the pasta under cold water and set aside.
Preheat the oven to 350°F. Grease a 9-inch square baking dish with butter.
In a saucepan, melt 2 tablespoons of butter. Add the flour, and whisk over low heat for 3-5 minutes, being careful not to let it brown.
Gradually whisk in the milk and cook over medium heat, whisking frequently until thickened, about 5 minutes.
Stir in the mustard and cheese until smooth. Season with salt and pepper to taste. Add the cooked macaroni and stir until well-coated. Pour into the prepared baking dish and smooth the top with a spatula or spoon.
Bake for 25 minutes until bubbly.
Take it out of the oven, turn the oven to broil, and adjust the oven rack to the second-highest position. Crumble about one-third to half of the cornbread into small pieces and layer over the mac and cheese. Place under the broiler until lightly browned. Serve immediately with the remaining cornbread or warm it before serving.
Tip: For a spicier taste, retain some seeds from the jalapenos when chopping.
