Instant Pot

Jalapeño Cheddar Cornbread – Instant Pot

by:
November 14, 2017
3.6
5 Ratings
Jalapeño Cheddar Cornbread – Instant Pot
Photo by Archana Deshmukh-Mundhe
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 8
Author Notes

A perfect combination of sweet and savory, this buttery, cheesy cornbread is packed with the flavors and earthy aromas of fresh corn and peppers.
—Archana Deshmukh-Mundhe

What You'll Need
Ingredients
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2-3 jalapeño peppers seeded and finely chopped, divided
  • 1.25 cups sharp cheddar cheese grated, divided
  • 1 cup fresh or frozen corn
  • 1/4 cup green scallions thinly sliced (optional)
  • 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 eggs, cold
  • 1 teaspoon salt
Directions
  1. Add 1 cup of water to the Instant Pot. Grease and lightly coat 7” cake pan with corn meal and set aside.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder and salt. Mix well.
  3. Add the grated cheese, chopped jalapeño and scallions (save 1 tablespoon of each to garnish)
  4. Add the corn kernels to the flour mixture. Mix gently until well coated.
  5. In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs.
  6. Pour over mixed dry ingredients and stir gently with a spoon until just combined.
  7. Pour into the prepared pan and garnish with the remaining jalapeño and grated cheese.
  8. Cover the cake pan with paper towel and aluminum foil. Place the cake pan on the trivet and gently put the trivet in the Instant Pot insert.
  9. Cook on Manual(Hi) for 25 minutes with NPR. You can optionally broil for 2 minutes to get browned cheese on top. We enjoy the bread as is!
  10. Enjoy warm.
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See what other Food52ers are saying.

  • Alison Boydstun
    Alison Boydstun
  • Archana Deshmukh-Mundhe
    Archana Deshmukh-Mundhe
  • KarenAR
    KarenAR
  • Rane Newlynn
    Rane Newlynn

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6 Reviews

KarenAR
KarenAR January 12, 2020
Made this today and I agree with Alison B. I prefer corn bread baked in the oven, and since there isn't much time benefit to using the Instant Pot I will stick with the oven on corn bread. The texture of this corn bread is on the dense side - not as light as when you use the oven. Note - when you mix honey and melted butter with cold eggs and milk the ingredients don't blend together, you would need to have the ingredients at room temperature - I'm not sure why there is a note here for cold eggs.
 
Alison B.
Alison B. May 27, 2019
Not sure where the 3 5 star ratings come from. The reviews seem to be (mostly unanswered) questions. I made this. Temperatures today are well over 100 (36) degrees today and I thought I'd give it a go and not overheat the kitchen. I won't be wasting precious butter, cheese, or honey to try it again; never had steamed bread - not sure I like it. I will stick to my old recipe and if it's too hot to cook the cornbread in cast iron (tried and true) well then no cornbread will be served.
 
Rane N.
Rane N. August 22, 2018
I have a small Instant pot LUX Mini. How do I cook cornbread in it?
 
Lauren O.
Lauren O. January 9, 2018
If you don't have a 7" pan, could you insert parchment paper into the instant pot and then insert the dough?
 
yuzhrrr
yuzhrrr December 5, 2017
I don't have and am struggling to find a 7" cake pan. Does an 8- or 9-inch not fit into the Instant Pot?
 
Archana D.
Archana D. December 5, 2017
I do not think a 8 or 9 inch will fit in a 6-quart Instant Pot. Here is a link to the one we used - https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-7-Inch/dp/B001332TE8