Jalapeño Cheddar Cornbread – Instant Pot

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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:
3.2 from 5 votes
jalapeno cheddar cornbread
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Jalapeño Cheddar Cornbread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Course: Side Dish
Servings: 8
Author: Archana
Ingredients
  • 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
WET INGREDIENTS
  • 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
Instructions
  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.

16 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.

  2. Hi Archana

    The part about covering the cake pan with the paper towel and the aluminium foil is not clear. How do I do that?

    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.

  3. This looks so appetizing and yummy. Want to make this!!! Can this be made without eggs or any substitute for eggs?

    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.

  4. Although this is an IP recipe , may i bake it in the oven? How much time and at what temperature? May be keep a bowl of water as well?

  5. By accident I bought white cornmeal. The recipes on the box are for cornbread. Will it be ok to use with this recipe? Thanks

  6. Archana-this truly is a flavorful savory cornbread-best that I have tasted so far. I will definitely use this recipe the next time but I may not make it in the instapot- as my bread rose and stuck to the aluminum foil and the center part remained uncooked-so it ended up in the oven for the final baking.

    1. Thank you! The key with this cornbread is not to overmix. But I am glad you finished the cooking in the oven and enjoyed the flavors. When I make this in the oven I sometimes double the recipe and bake it in a large tray.

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