Jalapeno Cornbread:
1/2 cup butter, melted, plus extra for greasing pan
1 cup medium grind cornmeal
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
2 eggs
1 cup corn
1/2 cup chopped jalapeno (about 2 giant jalapenos)
Mac and Cheese:
1/2 pound dry macaroni
2 tablespoons butter, plus extra for greasing pan
3 tablespoons flour
2 cups milk
2 teaspoons Dijon mustard
12 ounces shredded cheese
1/4 teaspoon salt
pepper, to style
To make jalapeno cornbread: Preheat oven to 400 F. Butter 8-by-8-inch baking pan.
In mixing bowl, mix cornmeal, flour, baking powder, baking soda and salt.
In one other bowl, whisk buttermilk, eggs, 1/2 cup melted butter, corn and jalapeno.
Add half the liquid elements to dry combination, stirring simply till blended. Add remainder of liquid and stir till simply blended. Pour batter into ready pan and bake 30-35 minutes, or till knife inserted in heart comes out clear. Put aside to chill.
To make mac and cheese: Convey giant pot of water to boil. Add macaroni and prepare dinner in accordance with package deal instructions. Drain beneath chilly water and put aside.
Preheat oven to 350 F. Butter 9-by-9-inch sq. baking dish.
In heavy saucepan, soften 2 tablespoons butter. Add flour and whisk over low warmth 3-5 minutes, ensuring to not brown.
Whisk in milk and prepare dinner over medium warmth, whisking usually till combination thickens, about 5 minutes.
Stir in mustard and cheese. Add salt and pepper, to style. Add macaroni and stir till noodles are coated with cheese combination. Pour combination into ready pan. Use again of spoon or spatula to even out combination in pan.
Bake 25 minutes till combination is bubbly.
Take away from oven, flip oven to broil and place rack on second from high. Break up about 1/3-1/2 of the cornbread into small items; place even layer of broken-up cornbread over high of mac and cheese. Put mac and cheese beneath broiler till flippantly browned. Serve instantly with remaining cornbread or make forward and heat earlier than serving.
Tip: For spicier cornbread, preserve some jalapeno seeds intact.
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