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Prep time
10 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
This is a great recipe for cornbread, that is great as a snack and perfect with your favorite chilli or soup. The flavors pack sweetness, a hint of spice and robust savory kick from aged cheddar. The cilantro and fresh corn add both texture and balance.
The coconut oil, if added adds fruity nuanced notes to the cornbread, and butter of course is never a bad idea.
The process is simple mix dry ingredients. Add the remaining ingredients one by one and then mix every thing together.
The recipe gets done in the instant pot, guaranteeing a dense moist texture. Try it and let me know what you think? —Rinku Bhattacharya /Spice Chronicles
Ingredients
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1 cup
fine cornmeal
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3/4 cup
all purpose flour
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2 teaspoons
baking powder
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1/2 teaspoon
crushed red pepper
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1 teaspoon
salt
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2 tablespoons
melted butter or coconut oil
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1/2 cup
chopped cilantro
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2
eggs beaten
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3/4 cup
sharp aged cheddar, plus 2 tablespoons
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3/4 cup
milk (whole or 2%)
Directions
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Throughly grease an 8 -inch round metal pan. If desired line with parchment paper.
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In a large mixing bowl, stir in the cornmeal, all purpose flour, baking powder, crushed red pepper and salt and mix well.
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Add the melted butter (or coconut oil), chopped cilantro, beaten eggs, cheese, milk and cider vinegar. Mix well until well mixed, do not overmix.
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Pour into the prepared cake pan. Cover with foil. Add 1 cup of water to the steel insert in your instant pot.
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Place a trivet in the pot. Place the cake pan over the trivel. Set to 25 minutes of high pressure. Allow a natural release.
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Let the cornbread rest for 10 minutes, invert the pan and cut into wedges and serve.
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