• 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.