Jalapeno Cheddar Cornbread
Servings Prep Time
6 – 8servings 10minutes
Cook Time
Servings Prep Time
6 – 8servings 10minutes
Cook Time
  • 1cup yellow cornmealplus additional to coat pan
  • 3/4cup all-purpose flour
  • 2tsp baking powder
  • 1tsp salt
  • 1cup sharp Cheddar cheeseshredded
  • 1cup Corn kernelsfresh or frozen
  • 2large jalapeno peppersseeded, finely chopped
  • 1/4 cup green onionsthinly sliced
  • 3/4 cup buttermilk
  • 1/4cup honey
  • 1/4cup buttermelted
  • 2 eggsbeaten
  • 1tbsp Additional cheesefor topping
  • 1tbsp Additional diced jalapenofor topping
  • 1tbsp Additional green onionfor topping
  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.