Jalapeno Cheddar Cornbread


  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup sharp Cheddar cheese
  • 1 cup Corn kernels
  • 2 large jalapeno peppers
  • 1/4 cup green onions
  • 3/4 cup buttermilk
  • 1/4 cup honey
  • 1/4 cup butter
  • 2 eggs
  • 1 tbsp Additional cheese
  • 1 tbsp Additional diced jalapeno
  • 1 tbsp Additional green onion
  • 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).
Previous Next