Jalapeño Cheddar Cornbread – Instant Pot

Jalapeño Cheddar Cornbread  – A perfect combination of sweet and savory, this buttery, cheesy cornbread is packed with the flavors and earthy aromas of fresh corn and peppers.

Served warm with chili or soup, this  jalapeño cheddar cornbread makes a perfect cool-weather meal or a great side dish for the holidays! jalapeno cheddar cornbread

I have been enjoying baking this cornbread in my oven for several years now. This year I decided to try it in the Instant Pot. As I put the cake pan in the Instant Pot, I had plans to broil this cake for a couple of minutes. Once it was ready and I took it out of the push pan, I was so impressed with the perfectly golden brown sides and gorgeous cheesy top!!

jalapeno cheddar cornbread


At this point, I had forgotten the broiling part and dived straight into trying a piece. I was simply blown away with the soft, melt-in-the mouth textures  and the amazing flavors of this cornbread.

jalaeno cheddar cornbread

So here is my Instant Pot recipe. Feel Free to bake it instead for 20-25 minutes at 375 degrees. Either ways, do not miss the flavors of this delicious and EASY cheesy cornbread!

If you enjoy this Jalapeño Cheddar Cornbread, here are some other Instant Pot recipes you might like:
jalapeno cheddar cornbread

Jalapeño Cheddar Cornbread

Course Side Dish
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Archana


  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2-3 large jalapeño peppers seeded and finely chopped, divided
  • 1-1/4 cup sharp cheddar cheese grated, divided
  • 1 cup fresh or frozen corn
  • 1/4 cup green scallions thinly sliced


  • 3/4 cup buttermilk or 3/4 cup milk with 1 tsp of lemon juice
  • 1/4 cup butter melted
  • 1/4 cup honey
  • 2 large eggs cold


  1. Add 1 cup of water to the Instant Pot. Grease and lightly coat 7” cake pan with corn meal and set aside.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder and salt. Mix well.
  3. Add the grated cheese, chopped jalapeño and scallions (save 1 tablespoon of each to garnish)
  4. Add the corn kernels to the flour mixture. Mix gently until well coated.
  5. In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs.
  6. Pour over mixed dry ingredients and stir gently with a spoon until just combined.
  7. Pour into the prepared cake pan and garnish with the remaining jalapeño and grated cheese.

  8. Place a paper towel over the cake pan. Then cover it with aluminum foil and secure the aluminum foil around the cake pan. This prevents any moisture from getting inside the pan. Place the cake pan on the trivet and gently put the trivet in the Instant Pot insert.

  9. Cook on Manual(Hi) for 25 minutes with NPR. You can optionally broil for 2 minutes to get browned cheese on top. We enjoy the bread as is!
  10. Enjoy warm.

9 thoughts on “Jalapeño Cheddar Cornbread – Instant Pot

  1. This was great! I even forgot to add the lemon juice to my milk and it still turned out wonderful! Love all of your recipes, you do a wonderful job of helping novice cooks like me to make healthy and delicious meals.

    1. Awesome Amisha!! So Glad to hear this was easy for you to make. Aren’t the flavors simply amazing?? I am in love with this cornbread.

    1. Hi Lakshmi! So you put a paper towel first on the cake pan. Then you put an aluminum foil on top of it and secure it all around the Instant Pot. This basically helps from any moisture that can get into the cake pan. Hope this is clear. Let me know if you have any questions.

    1. Hi Mala, I have not tried this cornbread in Instant Pot without eggs. But here is a substitute to try – mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and viscous. Use in place of one egg. Or Use 1/4 cup unsweetened applesauce to replace 1 egg. Or use half and half of both options. Let me know how it comes out.

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