CORNBREAD RECIPE

Jalapeno Cornbread:1/2    cup butter, melted, plus additional for greasing pan1       cup medium grind cornmeal1       cup flour1       teaspoon baking powder1/2    teaspoon baking soda3/4    teaspoon salt1       cup buttermilk2       eggs1       cup corn1/2    cup chopped jalapeno (about 2 large jalapenos)Mac and Cheese: 1/2    pound dry macaroni2       tablespoons butter, plus additional for greasing pan3       tablespoons flour2       cups milk2       teaspoons Dijon mustard12     ounces shredded cheese1/4    teaspoon saltpepper, to tasteTo make jalapeno cornbread: Preheat oven to 400 F. Butter 8-by-8-inch baking pan.In mixing bowl, combine cornmeal, flour, baking powder, baking soda and salt.In another bowl, whisk buttermilk, eggs, 1/2 cup melted butter, corn and jalapeno.Add half the liquid ingredients to dry mixture, stirring just until blended. Add rest of liquid and stir until just blended. Pour batter into prepared pan and bake 30-35 minutes, or until knife inserted in center comes out clean. Set aside to cool.To make mac and cheese: Bring large pot of water to boil. Add macaroni and cook according to package directions. Drain under cold water and set aside.Preheat oven to 350 F. Butter 9-by-9-inch square baking dish. In heavy saucepan, melt 2 tablespoons butter. Add flour and whisk over low heat 3-5 minutes, making sure not to brown.Whisk in milk and cook over medium heat, whisking often until mixture thickens, about 5 minutes.Stir in mustard and cheese. Add salt and pepper, to taste. Add macaroni and stir until noodles are coated with cheese mixture. Pour mixture into prepared pan. Use back of spoon or spatula to even out mixture in pan.Bake 25 minutes until mixture is bubbly.Remove from oven, turn oven to broil and place rack on second from top. Break up about 1/3-1/2 of the cornbread into small pieces; place even layer of broken-up cornbread over top of mac and cheese. Put mac and cheese under broiler until lightly browned. Serve immediately with remaining cornbread or make ahead and warm before serving.Tip: For spicier cornbread, keep some jalapeno seeds intact. More