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    Home » Instant Pot Recipes

    Jalapeño Cheddar Cornbread | Instant Pot & Oven Recipe

    Published: Nov 9, 2018 · Modified: May 10, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 58 Comments

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    Jump to Recipe

    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.

    pieces of cornbread stacked on a black plate

    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 a few basic ingredients such as cornmeal, flour, cheese, corn, jalapeños, and eggs.

    Ingredients for Jalapeno Cheddar Cornbread on a wooden cutting board


    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 perfect golden brown sides and gorgeous cheesy top!!

    Jalapeno Cheddar Cornbread Sliced in a wicker basket

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

    jalapeno cheddar cornbread

    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 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 (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).

    steps one through four showing mixing the ingredients in a bowl

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

    steps five through six showing batter with cheese in cake pan

    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.

    steps seven through ten showing covering the cake pan with foil and putting in Instant Pot

    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 Instructions

    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 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.

    jalapeno cornbread cut in squares

    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

    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

    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
    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    jalapeno cheddar cornbread
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    4.11 from 47 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
    Servings: 8
    Calories: 267kcal
    Author: Archana Mundhe

    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. 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. 

    Video

    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

    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
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Amisha says

      November 14, 2017 at 3:12 pm

      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.

      Reply
      • Archana says

        November 14, 2017 at 3:17 pm

        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.

        Reply
    2. Lakshmi says

      November 14, 2017 at 8:30 pm

      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?

      Reply
      • Archana says

        November 14, 2017 at 9:03 pm

        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.

        Reply
    3. Albert Trotter says

      November 17, 2017 at 9:12 am

      it looks so yummy ..and the making is easy too..i will definitely try this..

      Reply
      • Archana says

        November 17, 2017 at 9:49 am

        Hi Albert, Thank you for your kind words. Let me know how you like this cornbread.

        Reply
    4. Mala Ganesan says

      November 22, 2017 at 12:35 pm

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

      Reply
      • Archana says

        November 22, 2017 at 1:33 pm

        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.

        Reply
    5. Divya says

      November 23, 2017 at 11:18 pm

      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?

      Reply
      • Archana says

        November 24, 2017 at 1:05 pm

        Hi Divya! You can bake for 20-25 minutes at 375 degrees. It comes out delicious!

        Reply
    6. Claudia says

      November 24, 2017 at 1:58 pm

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

      Reply
      • Archana says

        November 24, 2017 at 2:01 pm

        Hi Claudia, I am sure it will be ok to use white corn meal.

        Reply
    7. Kalbap says

      December 26, 2017 at 7:08 pm

      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.

      Reply
      • Archana says

        December 26, 2017 at 7:56 pm

        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.

        Reply
    8. Tamara says

      January 26, 2018 at 4:52 pm

      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.

      Reply
      • Archana says

        January 26, 2018 at 11:35 pm

        Thank you for your lovely feedback! I hope your family enjoys the cornbread as much as the Biryani ❤️

        Reply
    9. Sandra Eggers says

      February 03, 2018 at 5:20 pm

      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.

      Reply
      • Archana says

        February 03, 2018 at 7:19 pm

        Not to over mix. Are you using a 7" cake pan?

        Reply
    10. Kel says

      February 11, 2018 at 2:27 pm

      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!

      Reply
      • Kel says

        February 11, 2018 at 2:28 pm

        Correction , that’s supposed to read cast iron skillet lol XD

        Reply
        • Archana says

          February 11, 2018 at 3:38 pm

          Yes! Got it.

          Reply
      • Archana says

        February 11, 2018 at 3:37 pm

        Thank you for your lovely feedback. I am so glad you enjoyed the flavors.

        Reply
    11. Nevada says

      March 23, 2018 at 10:03 am

      Will it overflow in a 6” or 6.5” pan? How full should the pan be? 3/4?

      Reply
      • Archana says

        March 23, 2018 at 9:42 pm

        1/2 to 3/4 full

        Reply
    12. nevadalynnallen says

      March 23, 2018 at 11:06 am

      Sounds scrumptious! Will this overflow in a 6" or a 6.5" pan? How full should it be - 3/4?

      Reply
      • Archana says

        March 23, 2018 at 9:42 pm

        6.5 inch pan should work. Make sure you do not over beat the batter. Let me know how it works out

        Reply
    13. Vimmi says

      April 25, 2018 at 1:00 am

      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

      Reply
      • Archana says

        April 26, 2018 at 6:15 am

        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?

        Reply
    14. Kanan Patrawalla says

      July 15, 2018 at 10:43 pm

      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. Thanks4 stars

      Reply
      • Archana says

        July 15, 2018 at 10:47 pm

        Hi Kanan, thank you! Do send me the information.

        Reply
    15. Ann says

      November 18, 2018 at 12:13 pm

      Hi Archana,

      Can I use corn flour instead of corn meal?
      Thanks!

      Reply
      • Archana says

        November 20, 2018 at 10:21 pm

        Hi Ann, Corn meal is much coarser than corn flour. I am afraid you cannot use corn flour for this recipe.

        Reply
    16. Carla Shelden says

      November 21, 2018 at 10:23 am

      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!
      Carlita5 stars

      Reply
      • Archana says

        November 21, 2018 at 12:24 pm

        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.

        Reply
    17. Carla Shelden says

      November 24, 2018 at 10:30 am

      I will try this! Thank you so much.5 stars

      Reply
      • Archana says

        November 26, 2018 at 11:26 pm

        You are welcome!

        Reply
    18. Leslie says

      November 30, 2018 at 7:25 pm

      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.

      Reply
      • Archana says

        December 03, 2018 at 9:49 am

        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!

        Reply
    19. Leena says

      January 14, 2019 at 9:15 am

      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!

      Reply
      • Archana says

        January 16, 2019 at 10:54 pm

        Both coconut sugar or regular sugar will work as a substitute to honey in this recipe

        Reply
    20. Thea says

      May 18, 2019 at 2:19 am

      This cornbread sounds amazing! I don't eat cheese. Can I just omit it of should I substitute with another fat?

      Reply
      • Archana says

        May 19, 2019 at 3:03 pm

        Honestly I have not tried. You can try omitting it.

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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