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.

Source: Midwest Living

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Adam Albright

Recipe Summary

hands-on:
15 mins
total:
35 mins
Servings:
6
Yield:
1 1/2 lb. cornbread
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Coat an 8-inch square baking pan or 9-inch round cake pan with cooking spray.

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  • 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.

Nutrition Facts

367 calories; total fat 15g; saturated fat 2g; polyunsaturated fat 9g; monounsaturated fat 3g; cholesterol 65mg; sodium 448mg; potassium 167mg; carbohydrates 51g; fiber 2g; sugar 19g; protein 7g; trans fatty acidg; vitamin a 192IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 54mcg; vitamin b12mcg; calcium 176mg; iron 2mg.

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