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.
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.