A perfect combination of sweet and savory, this buttery cheesy Jalapeño Cheddar Cornbread is packed with the flavors and earthy aromas of fresh corn and peppers. In this recipe I will show you how to make this crowd pleaser side dish in the Instant Pot and Oven.

Served warm with chili or soup, this  jalapeño cheddar cornbread makes a perfect cool-weather meal or a great side dish for the holidays. The recipe calls for few basic ingredients such as cornmeal, flour, cheese, corn, jalapeños and eggs.

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!!

The cornbread looks so perfect right out of the Instant Pot that I often skip the broiling the top. The soft, melt-in-the mouth textures and amazing flavors of this cornbread are simply delish.

Note: The original recipe posted in Nov 2017 has been updated with detailed step by step photos and recipe video. 

Instant Pot

Here is my step by step recipe using the Instant Pot pressure cooker:

Step 1: Add 1 cup of water to the Instant Pot. Grease and lightly coat 7” cake pan with corn meal and set aside.

In a large mixing bowl, combine the cornmeal, flour, baking powder and salt. Mix well. Add the grated cheese, chopped jalapeño and scallions (save 1 tablespoon of each to garnish). Add the corn kernels to the flour mixture. Mix gently until well coated (photos 1 -2). In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs. Pour over mixed dry ingredients and stir gently with a spoon until just combined (photos 3 – 4).

 Step 2: Pour into the prepared cake pan and garnish with the remaining jalapeño and grated cheese.

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.

Cook on pressure cook/manual(Hi) for 30 minutes with natural pressure release. After taking out the cornbread from the oven, you can optionally broil it in the oven for 2 minutes to get browned cheese on top.

Oven

Don’t have an Instant Pot? Here is my Oven Recipe:

Grease a 8 x 8 baking pan and coat with 1 tablespoon of cornmeal. Preheat the oven at 375 degrees. Pour the batter in the prepared pan and bake for 20-25 minutes. Note: I use a small convection oven which heats up fast, you may need to increase the bake time to 30-35 minutes or until an inserted toothpick comes out clean.

Variations

• Skip scallions if you do not have them
• Adjust jalapeños to your taste, but de-seeding them takes most of the heat out
• Don’t have Buttermilk? Squeeze 1 teaspoon of lemon juice in 3/4 cup of warm milk and allow to sit for 5 minutes. The milk will curdle and you have the perfect buttermilk to use in this recipe

Tips

1. Make sure any excess liquids from frozen corn in dabbed with paper towels
2. Do not over mix the batter. Overmixing causes the cornbread to become too airy and will stick inside the covered paper towel/aluminum foil.
3. After pressure cooking, if the toothpick does not come out clean, simply place the cake pan back in the Instant Pot and cook for additional 5 minutes with a 10 minutes natural pressure release

Video

Did you enjoy this Jalapeño Cheddar Cornbread? Here are some other Instant Pot recipes for you to try:

• Zucchini Bread
• Vegan Banana Bread
• Apple Cake
• Summer Berry Cake

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4.12 from 44 votes

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.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Side Dish

Cuisine: American

Keyword: corn bread

Servings: 8

Calories: 267kcal

Author: Archana Mundhe

Ingredients

• 1 cup yellow cornmeal + 1 to 2 teaspoons to coat the pan
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon 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

• Add 1 cup of water to the Instant Pot. Grease and lightly coat 7” cake pan with 1 to 2 teaspoons of corn meal and set aside.
• In a large mixing bowl, combine the cornmeal, flour, baking powder and salt. Mix well.
• Add the grated cheese, chopped jalapeño and scallions (save 1 tablespoon of each to garnish)
• Add the corn kernels to the flour mixture. Mix gently until well coated.
• In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs.
• Pour over mixed dry ingredients and stir gently with a spoon until just combined.
• Pour into the prepared cake pan and garnish with the remaining jalapeño, scallions and grated cheese.
• 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.
• Cook on Pressure Cook/Manual(Hi) for 30 minutes with Natural Pressure Release. You can optionally broil for 2 minutes to get browned cheese on top.

Don't have an Instant Pot? Here is how to bake in the oven

• Grease a 8 x 8 baking pan and coat with 1 tablespoon of cornmeal. Preheat the oven at 375 degrees. Pour the batter in the prepared pan and bake for 20-25 minutes. Note: I use a small convection oven which heats up fast, you may need to increase the bake time to 30-35 minutes or until an inserted toothpick comes out clean. 

Video

Notes

Notes:

• You can skip scallions when in pinch
• Add or reduce jalapeños, but de-seeding them takes most of the heat out.  
• Don’t have Buttermilk? Squeeze 1 teaspoon of lemon juice in 3/4 cup of milk and allow to sit for 5 minutes as the milk starts to curdle you will have perfect homemade buttermilk. 
• Depending on the temperatures of the diferent ingredients, fresh Vs frozen corn, or if you have accidentaly overmixed the batter, the cake make not be fully done in 25 minutes. Simply place the cake pan back in the Instant Pot and cook for additional 5 minutes with a 10 minutes natural pressure release. 

Nutrition

Calories: 267kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 405mg | Potassium: 313mg | Fiber: 2g | Sugar: 11g | Vitamin A: 430IU | Vitamin C: 5.8mg | Calcium: 117mg | Iron: 1.6mg

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