Spoonbread Jalapeno Mac and Cheese
January 9, 2020







Spoonbread Jalapeno Mac and Cheese
- 2 cups Elbow Mac
- 3/4 cups fine cornmeal
- 1 stick Butter melted
- 1 1/2 cups Buttermilk
- 2 Eggs beaten
- 1/2 cup Sour Cream
- 3 cups shredded cheddar and jack cheeses
- 1/4 cup Honey
- 1/4 cup chopped pickled jalapenos
- 2 teaspoons Baking Powder
- scallions and jalapenos for garnish
Instructions
- Preheat oven to 350
- Boil the pasta about 2 minutes less than the package says, in well salted water.
- In a large bowl, add the cornmeal. When the pasta has about 30 seconds left, take 1 cup of the boiling pasta water out of the pat and whisk it into the cornmeal. Add the pasta directly from the pot to the cornmeal mixture using a hand strainer. Mix well. Add the melted butter and stir to combine. Allow to cool for 5 minutes.
- Add the buttermilk to the bowl and stir to combine. Add in the eggs and mix well. Stir in the sour cream, cheese, honey, and jalapenos.
- Lastly stir in the baking powder. Pour the pasta mixture into a large baking dish and bake for about 35 minutes until the center just slightly jiggles when you shake the pan.
- Top with the scallions and jalapenos and serve.