Crispy, Cheesy, Whole Grain Cornbread made moist and delicious with the help of the magical 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! Read on!
This Instant Pot 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 healthier, 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 without losing that amazing moist texture.
Verdict: Killed it (in a good way).
WHY YOU WILL LOVE THIS HEALTHY, WHOLE GRAIN CORNBREAD
- Homemade, from scratch cornbread, so easy you’ll happily put that Jiffy box away once and for all.
- Speckled with red and green peppers to make it feel festive for Christmas and every other month of the year
- Perfect companion to this Veggie Loaded Instant Pot Tomato Soup. I won’t be needing a spoon, thank you very much
- Cheddar cheese crust . . . I could have started and stopped with that one, right? It’s an optional broiling step, but is it really optional?
HOW TO MAKE EASY, MOIST CORNBREAD
- Grease a springform pan with nonstick spray (or use this neat foil trick shown here, more details on that below)
- Mix up your dry ingredients in one bowl, wet in another, then combine
- Add cheese and peppers and fold them into the batter – don’t over mix!
- Pour batter into the pan and cook
- When done, remove the ring and sprinkle with cheese
- Put under the broiler until it starts melting off the sides. As it cools, it’ll make a crust
So!? What do you think? Can you roll with a savory cornbread? One with cheddar ganache rolling off the sides?
I hear three sweet cornbread lovin’ children of mine screaming NOOOOOO!
Did I mention the leftovers make croutons that’ll make you cry? Yep, go there.
HOW TO MAKE HOMEMADE CROUTONS
Cut them up into large bite-size cubes, toss with a light drizzle of olive oil and a sprinkle of salt and pepper. Bake in an oven at 400° F until browned and crisp, about 10 – 15 minutes. Just you try not to eat the entire pan! That tomato soup I mentioned earlier just went up another 10 points.
Hopefully I caught any last second savory cornbread doubters with the crouton concept.
Slathered in butter, dunked in soup, transformed into croutons, you really can’t go wrong. Enjoy!
- Omit the peppers if you’d like and go for just a cheesy cornbread
- Stir in a cup of fresh or canned corn kernels for a juicy pop throughout
- Leave the jalapeno seeds in the batter for a spicy version
HOW TO GET A PAN OUT OF THE INSTANT POT
When cooking “pot in pot” it can get tricky to get the pan out of the pot. Here are my three favorite tricks:
- Use this handy, sturdy sling. Also great for cooking hard-boiled eggs
- Fold a long strip of foil into thirds, place your pan in the center of the foil and use the ends as handles to lower pan into the pot. I do this often with cheesecakes.
- Lay a long piece of foil over the base of the springform pan, push the ring into place, then lock the ring. This little trick helps get your pan in and out, but also makes transferring the cornbread, cheesecake, etc to a different pan so much easier
TOOLS USED TO MAKE INSTANT POT JALAPENO CHEDDAR CORNBREAD
Pressure Cooker Jalapeño Cheddar Cornbread
Crispy, cheesy, whole grain cornbread from the 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: 55 minutes
- Yield: 6-8 servings 1x
- Category: Bread
- Method: Pressure cooker
- Cuisine: American
- 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 teaspoons salt
- 1 cup milk (any kind, I use 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 shown 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, 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 brown. 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.
Keywords: cheesy bread, instant pot bread, pressure cooker bread
Adapted from Cook's Country Oct/Nov 2017 magazine