Food Cornbread Gerard Klass, chef and co-owner of Soul Bowl in Minneapolis, uses this jalapeño-flecked cornbread in his Common Cornbread Dressing for the holidays, but you can enjoy it on its own any time of year. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on October 12, 2020 Print Share Photo: Adam Albright Hands On Time: 15 mins Total Time: 35 mins Servings: 6 Yield: 1 1/2 lb. cornbread Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup all-purpose flour 1 cup yellow cornmeal ½ cup sugar 2 ½ teaspoons baking powder ½ teaspoon salt 1 cup milk 2 eggs ⅓ cup vegetable oil 1 jalapeño, seeded and finely chopped Directions Preheat oven to 400°. Coat an 8-inch square baking pan or 9-inch round cake pan with cooking spray. In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together milk, eggs and oil. Add egg mixture to flour mixture; stir to combine. Stir in jalapeño. Pour batter into prepared pan. Bake until edges are golden brown and a toothpick inserted in the center comes out clean, about 20 minutes. Print Nutrition Facts (per serving) 367 Calories 15g Fat 51g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 367 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Cholesterol 65mg 22% Sodium 448mg 19% Total Carbohydrate 51g 19% Total Sugars 19g Protein 7g Vitamin C 3mg 14% Calcium 176mg 14% Iron 2mg 12% Potassium 167mg 4%