Crispy, Cheesy, Cornbread made moist and delicious with the help of the magical Electric Pressure Cooker/Instant Pot.
Why cook cornbread in the pressure cooker instead of how it’s traditionally done in the oven? Because, WOW! It’s a game changer! This Pressure Cooker Jalapeño Cheddar Cornbread blew me away when I baked it up in the oven, but left me giggling with joy when I tried it in the pressure cooker.
This recipe came from the October/November 2017 edition of Cook’s Country magazine and I just knew that I could make this into a lower fat, whole grain masterpiece.
I love cornbread, but really dislike dry, choke-y, suck-all-the-moisture-out-of-your-mouth kind of cornbread. The moist environment of the pressure cooker does an incredible job at keeping it moist and soft while still allowing for a perfectly domed rise. I was also able to cut the butter in half, decrease the cheese, use skim milk instead of whole, and switch out the white flour for whole wheat. Verdict: Killed it (in a good way).
Seriously, this cheesy jalapeño cornbread is to die for and a dreamy companion for my favorite pressure cooker tomato soup (that’ll be coming soon!).
You can absolutely eat it as is, right out of the pressure cooker, but don’t! Remember all the calories we saved on the inside of the cornbread? Well that means we get to top it with sharp cheddar and place it under the broiler until it forms a crispy crust all over the top. Please, don’t skip that, just don’t.
Crispy cheddar crust . . . wowza.
Check out this new little trick for easily transferring the pan in and out of the pot! Lock the nonstick tinfoil into the pan! It also makes for perfectly easy removal of the corn bread. Revolutionary? I think so. I’ve tried this with my last few cheesecakes too and I’m convinced I just solved one of the greatest cooking dilemmas known to mankind. Whatcha think?
Being Christmas and all, I went ahead and added diced red bell pepper to this cornbread, and it was the best decision ever. The slightly sweet taste of the red bell plays beautifully well with the jalapeño. Which speaking of which, provides about zero spice since the seeds and ribs are removed. Feel free to leave those in for a spicy version of this bread.
It took everything I had not to call this Cozy Christmas Cornbread. It just looks so festive! But since I want you to enjoy this magic cornbread winter, spring, summer and fall, I’ll stick with Jalapeño Cheddar Cornbread, which still screams, “MAKE ME NOW!” right?
Try this Pressure Cooker Jalapeño Cheddar Cornbread soon! It’ll be the perfect partner to every soup, salad, or spaghetti night. I’m thinking croutons out of the leftovers will pretty much be happening soon. Perhaps in this Baked Potato Soup or Triple Bean Chili. Yum!
Items used for Pressure Cooker Jalapeño Cheddar Cornbread
Instant Pot or
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Pressure Cooker Jalapeño Cheddar Cornbread
Crispy, cheesy, whole grain cornbread from the Pressure Cooker/Instant Pot is a magical thing and the perfect partner for your favorite soup, salads, and pastas!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: less than 1 hour
- Yield: 6-8 servings
- 1 cup yellow cornmeal
- 1 cup white whole wheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup milk (any kind, I used skim)
- 2 large eggs
- 3 tablespoons butter, melted
- 1 cup shredded extra sharp cheddar cheese, divided
- 3 jalapeños, seeds and ribs removed, then minced (about 1/2 cup)
- 1/2 cup minced red bell pepper
- Grease a 7-inch springform pan with nonstick cooking spray and set aside. Optional: line with parchment or non-stick foil as show above, for easy removal.
- In a medium size bowl, whisk together cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl add milk and eggs and whisk to combine. Add melted butter and quickly whisk to fully incorporate.
- Pour wet mixture into dry and use a spoon to mix just until combined, do not over mix! Add 3/4 cup cheddar cheese, minced jalapeños, and red bell pepper and lightly stir just until incorporated.
- Scrape mixture into the greased springform pan and smooth the top.
- Add 1 cup of water to the pressure cooker pot and place trivet inside. Place the pan on top of the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Remove pan from the pressure cooker. Carefully remove the springform ring. If it is sticking, run a knife around the edges of the cake to loosen.
- Optional, place cornbread on a cookie sheet pan. sprinkle with an extra 1/4 cup of shredded cheddar cheese and place under the broiler until it is bubbling and browning. As it cools, it will form a cheesy, crispy crust, Yum!
- Serve hot or at room temperature. Leftovers can be stored in the refrigerator. To reheat, place under the broiler to warm and crisp the top.
For a spicy version, include the seeds from the jalapeño.
Adapted from Cook’s Country Oct/Nov 2017 magazine