A perfect combination of sweet and savory, this buttery cheesy Jalapeño Cheddar Cornbread is packed with the flavors and earthy aromas of fresh corn, peppers, and sharp cheddar cheese. In this recipe, I will show you how to make this crowd-pleaser side dish in the Instant Pot and Oven.
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Note: The original recipe posted in Nov 2017 has been updated with detailed step-by-step photos and a recipe video.
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Served warm with homemade chili or a hearty soup, this jalapeño cheddar cornbread makes a perfect cool-weather meal or a great side dish for the holidays. A must-have side dish on the Thanksgiving Menu this cornbread is a crowd-pleaser and it can also be made ahead. Simply reheat when ready to be served.
Ingredients for Jalapeno Cheddar Cornbread
- Cornmeal - Coarse yellow cornmeal available in most US grocery stores
- All-purpose flour - keeps the cornbread soft and moist
- Cheddar Cheese - shredded sharp cheddar cheese adds an earthy flavor
- Yellow Sweet Corn - Frozen sweet corn kernels are super convenient for this recipe but you can also use fresh sweet corn
- Jalapeños - add a wonderful smokey, peppery taste to the cornbread without making it spicy
- Eggs - add richness and a beautiful yellow hue to the cornbread
- Buttermilk - adds a slight tang to the cornbread and can be replaced with homemade buttermilk by simply mixing lemon juice with milk
- Honey - for that perfect hint of sweetness and you can always add more for a sweeter taste
I have been baking this cornbread in my oven for several years now. Recently I made it in the Instant Pot and was impressed with the perfect moist textures, golden brown sides, and gorgeous cheesy top! The cornbread looks so perfect out of the Instant Pot that the broiling step is optional. The soft, melt-in-the-mouth textures and spicy-sweet flavors of this cornbread are simply out of this world.
In addition to the Instant Pot, I am also sharing how to make this jalapeno cheddar cornbread recipe in the oven.
How to Make Jalapeno Cheddar Cornbread
Instant Pot Method
- Add 1 cup of water to the Instant Pot. Grease and lightly coat a 7” cake pan with cornmeal and set aside
- In a large bowl, combine the cornmeal, flour, baking powder, and salt. Mix well. Add the grated cheese, chopped jalapeno peppers, and scallions (save 1 tablespoon of each for garnish). Add the corn kernels to the flour mixture. Mix gently until well coated (photos 1 -4)
- Whisk together the buttermilk, melted butter, honey, and eggs in a separate medium bowl. Pour over mixed dry ingredients and stir gently with a spoon until just combined (photos 5 - 8)
- Pour into the prepared cake pan and garnish with the remaining jalapeño, green onions, and grated cheese.
- Place a paper towel over the cake pan. 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.
- Pressure cook for 30 minutes followed by 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.
Jalapeno Cheddar Cornbread (Oven Method)
- Preheat the oven to 375 degrees
- Grease an 8 x 8 baking dish or cast iron skillet and coat it with 1 tablespoon of cornmeal
- Pour the batter into the prepared pan and bake for 20-25 minutes. Note: I use a small convection oven that 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 ¾ 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
- This Jalapeno cornbread recipe is also good for making cornbread muffins. Simply add the batter to a greased muffin tin and bake for 8 to 10 minutes at 375 F.
- If you prefer Pepper Jack Cheese, you can use that in place of cheddar cheese.
Tips to Make Jalapeno Cheese Cornbread
- Make sure any excess liquids from frozen corn in dabbed with paper towels
- Do not over-mix the batter. Overmixing causes the cornbread to become too airy and will stick inside the covered paper towel/aluminum foil.
- After pressure cooking, if the toothpick does not come out clean, simply place the cake pan back in the Instant Pot and cook for an additional 5 minutes with a 10 minutes natural pressure release
Frequently Asked Questions
Not very spicy. It has a hint of spicy-smokey flavors from the jalapeno.
I have tested this recipe with flax eggs and was not super happy with the results.
Yes. A cast iron skillet works great for this recipe. Add the batter to a preheated skillet and cook covered on medium-low heat for 8 to 10 minutes and then check for doneness. Cook longer if needed. Cornbread is cooked when the edges are firm and the middle is set.
Absolutely! Simply add the batter to a greased muffin tin and bake for 8 to 10 minutes at 375 F.
Pre-packaged grated cheese often includes additives such as potato starch to prevent clumping. Unfortunately, these additives can affect the cheese's melting ability when used in cooking. By grating your cheese fresh, you avoid these additives, resulting in smoother and less clumpy dishes.
More Instant Pot Bread Recipes
Recipe
Jalapeño Cheddar Cornbread Recipe
Recipe Video
Ingredients
- 1 cup yellow cornmeal + 1 to 2 teaspoons to coat the pan
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2-3 large jalapeño peppers seeded and finely chopped, divided
- 1¼ cup sharp cheddar cheese grated, divided
- 1 cup fresh or frozen corn
- ¼ cup green scallions thinly sliced
WET INGREDIENTS
- ¾ cup buttermilk or ¾ cup milk with 1 teaspoon of lemon juice
- ¼ cup butter melted
- ¼ cup honey
- 2 large eggs cold
Instructions
- Add 1 cup of water to the Instant Pot insert. Grease and lightly coat 7” cake pan with 1 to 2 teaspoons of cornmeal 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 to 375 degrees. Pour the batter into the prepared pan and bake for 20-25 minutes. Note: I use a small convection oven that heats up fast, you may need to increase the bake time to 30-35 minutes or until an inserted toothpick comes out clean.
Notes
Notes:
- You can skip scallions when in a 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 ¾ 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 different ingredients, fresh Vs frozen corn, or if you have accidentally 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
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Amisha says
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.
Archana says
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.
Lakshmi says
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?
Archana says
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.
Albert Trotter says
it looks so yummy ..and the making is easy too..i will definitely try this..
Archana says
Hi Albert, Thank you for your kind words. Let me know how you like this cornbread.
Mala Ganesan says
This looks so appetizing and yummy. Want to make this!!! Can this be made without eggs or any substitute for eggs?
Archana says
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.
Divya says
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?
Archana says
Hi Divya! You can bake for 20-25 minutes at 375 degrees. It comes out delicious!
Claudia says
By accident I bought white cornmeal. The recipes on the box are for cornbread. Will it be ok to use with this recipe? Thanks
Archana says
Hi Claudia, I am sure it will be ok to use white corn meal.
Kalbap says
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.
Archana says
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.
Tamara says
My house smells wonderful with this cooling on the counter. I look forward to breaking into it with a bowl of chili. Made your chicken biryani last night as well and my 9yr old said that she can't wait for leftovers tonight! A happy house. So glad to have found you through a Facebook link.
Archana says
Thank you for your lovely feedback! I hope your family enjoys the cornbread as much as the Biryani ❤️
Sandra Eggers says
I've tried this several times and it is never fully cooked, so I have to put it in the oven to finish. Also the toppings stick to the paper towel when I pull it off. Hints? Thank you.
Archana says
Not to over mix. Are you using a 7" cake pan?
Kel says
This recipe is AMAZING!!! I made it in my cat iron skillet and just put in half the amount of jalepeno , cuz I can only handle medium heat 🙂 it was divine! Made it in my convention oven and it’s always moist and perfect. Also used coconut sugar instead of honey (but I always layer honey on top to balance the heat) and gluten free all purpose flour made out of rice. I always use this recipe even if I’m just making regular cornbread! It’s awesome!
Kel says
Correction , that’s supposed to read cast iron skillet lol XD
Archana says
Yes! Got it.
Archana says
Thank you for your lovely feedback. I am so glad you enjoyed the flavors.
Nevada says
Will it overflow in a 6” or 6.5” pan? How full should the pan be? 3/4?
Archana says
1/2 to 3/4 full
nevadalynnallen says
Sounds scrumptious! Will this overflow in a 6" or a 6.5" pan? How full should it be - 3/4?
Archana says
6.5 inch pan should work. Make sure you do not over beat the batter. Let me know how it works out
Vimmi says
Recipe is amazing.........I baked it in the oven first for 25 mins but the center was not fully cooked so put it back for another 15 mins..........I felt I didn't over mix just enough for everything to stick together ..........though the taste was good felt a bit dry.........any suggestions
Archana says
Hi Vimmi, every oven is different so may take more or less time. Also corn bread usually is on the drier side. May be you can try it for 35 minutes next time. also what temp did you bake it at?
Kanan Patrawalla says
Hi Archana, I follow you many times. Your recipes are great.
We have a cooking for a cause event for Women Empowerment if Share and Care Foundation on September 23,18 Judge by 6 well known chefs. Would you like to join? I can send you more info if you are interested. Thanks
Archana says
Hi Kanan, thank you! Do send me the information.
Ann says
Hi Archana,
Can I use corn flour instead of corn meal?
Thanks!
Archana says
Hi Ann, Corn meal is much coarser than corn flour. I am afraid you cannot use corn flour for this recipe.
Carla Shelden says
Hi Archana,
I can't wait to try this recipe. It looks amazing. I have an 8 inch springform pan not a 7 inch. Will my 8 inch work for this recipe and should I adjust the cooking time? It fits in my IP and doesn't touch the sides. I have an 8 quart IP.
Thanks so much!
Carlita
Archana says
I have not tried in my 8-QT but I am thinking it will cook in 25 minutes. But a skewer on to make sure its cooked well if not you can always add another 5 minutes of pressure cooking time.
Carla Shelden says
I will try this! Thank you so much.
Archana says
You are welcome!
Leslie says
I want to make this but have a couple of questions.
In the recipe you call for 1 c cornmeal and indicate we should grease and then coat the pan with cornmeal. Do we coat the pan with cornmeal and the balance goes in the mix or is the amount required to coat the pan over and above the 1 c?
You indicate to save 1 T of the jalapenos, cheese and scallions and though your recipe says to garnish with the jalapenos and cheese, are we to include the scallions or are we to do something else with the scallions which is not indicated in the recipe.
Archana says
Hi Leslie, So you need additional 1 to 2 teaspoon of cornmeal for coating the pan.
You add reserved scallions in the end to garnish. I will update the recipes to clarify both your points too.
Thank you!
Leena says
HiArchana, looks like a lovely recipe. I want to make this without the honey. Any suggestions for substitutes - I have coconut sugar and regular sugar at home. Thanks!
Archana says
Both coconut sugar or regular sugar will work as a substitute to honey in this recipe
Thea says
This cornbread sounds amazing! I don't eat cheese. Can I just omit it of should I substitute with another fat?
Archana says
Honestly I have not tried. You can try omitting it.