Risotto with Lemon and Shrimp
Jalapeno Cheddar Cornbread
| By : |
| 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
Ingredients
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Instructions
- In a large bowl, combine cornmeal, flour, baking powder and salt. Gently fold in grated cheese, corn, diced jalapenos and scallions until well distributed.
- In a medium bowl, whisk together buttermilk, honey, butter and eggs. Pour over dry ingredients and mix gently until just combined. Do not overmix.
- 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. - Spray one side of a piece of aluminum foil and cover the pan loosely, sprayed side down - do not seal.
- 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. - Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 30 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- 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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