Jalapeno Cornbread:

1/2    cup butter, melted, plus additional 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 large jalapenos)

Mac and Cheese: 

1/2    pound dry macaroni

2       tablespoons butter, plus additional for greasing pan

3       tablespoons flour

2       cups milk

2       teaspoons Dijon mustard

12     ounces shredded cheese

1/4    teaspoon salt

pepper, to taste

To 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.