Jalapeno Cheddar Cornbread
By :Chop Secrets
cornbread
cornbread
Votes: 4
Rating: 4.5
Rate this recipe!
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Course Side Dish
Cuisine Modern
Difficulty Easy
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Buttermilk, Cheddar Cheese, Flour
Keyword bread, cornbread, cornbread recipe, instant pot bread, instant pot cornbread
Prep Time 10 minutes
Cook Time 60 minutes
Servings
6 - 8 servings
Ingredients
  • 1 cup yellow cornmeal plus additional to coat pan
  • 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup sharp Cheddar cheese shredded
  • 1 cup Corn kernels fresh or frozen
  • 2 large jalapeno peppers seeded, finely chopped
  • 1/4 cup green onions thinly sliced
  • 3/4 cup buttermilk
  • 1/4 cup honey
  • 1/4 cup butter melted
  • 2 eggs beaten
  • 1 tbsp Additional cheese for topping
  • 1 tbsp Additional diced jalapeno for topping
  • 1 tbsp Additional green onion for topping
Course Side Dish
Cuisine Modern
Difficulty Easy
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Buttermilk, Cheddar Cheese, Flour
Keyword bread, cornbread, cornbread recipe, instant pot bread, instant pot cornbread
Prep Time 10 minutes
Cook Time 60 minutes
Servings
6 - 8 servings
Ingredients
  • 1 cup yellow cornmeal plus additional to coat pan
  • 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup sharp Cheddar cheese shredded
  • 1 cup Corn kernels fresh or frozen
  • 2 large jalapeno peppers seeded, finely chopped
  • 1/4 cup green onions thinly sliced
  • 3/4 cup buttermilk
  • 1/4 cup honey
  • 1/4 cup butter melted
  • 2 eggs beaten
  • 1 tbsp Additional cheese for topping
  • 1 tbsp Additional diced jalapeno for topping
  • 1 tbsp Additional green onion for topping
cornbread
Votes: 4
Rating: 4.5
Rate this recipe!
Print Recipe
Instructions
  1. In a large bowl, combine cornmeal, flour, baking powder and salt. Gently fold in grated cheese, corn, diced jalapenos and scallions until well distributed.
  2. In a medium bowl, whisk together buttermilk, honey, butter and eggs. Pour over dry ingredients and mix gently until just combined. Do not overmix.
  3. Coat inside of a 7 inch cake pan with non-stick spray and dust with additional cornmeal. Spoon batter into prepared pan and top with ~ 1 tbsp each cheese, diced jalapeno and green onion.
  4. Spray one side of a piece of aluminum foil and cover the pan loosely, sprayed side down - do not seal.
  5. Pour 1 cup of water in the Instant Pot and insert the trivet. Carefully lower the cake pan on to the trivet and secure the lid, making sure vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 30 minutes.
  7. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  8. Remove the pan and set it under the broiler until golden, 2-4 minutes (optional).
Recipe Notes

*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.

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