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Jalapeno cheese cornbread in a platter
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4.16 from 51 votes

Jalapeño Cheddar Cornbread Recipe

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 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 267kcal


  • 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
  • cup sharp cheddar cheese grated, divided
  • 1 cup fresh or frozen corn
  • ¼ cup green scallions thinly sliced


  • ¾ cup buttermilk or ¾ cup milk with 1 teaspoon of lemon juice
  • ¼ cup butter melted
  • ¼ cup honey
  • 2 large eggs cold


  • 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. 




  • 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. 


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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