Instructions

1. 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.
2. In a medium size bowl, whisk together cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl add milk and eggs and whisk to combine.  Add melted butter and quickly whisk to fully incorporate.
4. Pour wet mixture into dry and use a spoon to mix just until combined, do not over mix!
5. Add 3/4 cup cheddar cheese, minced jalapeños, and red bell pepper, lightly stir just until incorporated.
6. Scrape mixture into the greased springform pan and smooth the top.
7. Add 1 cup of water to the pressure cooker pot and place trivet inside.  Place the pan on top of the trivet.
8. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 30 minutes.
9. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
10. 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.
11. 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!
12. Serve hot or at room temperature.
13. Leftovers can be stored in the refrigerator.  To reheat, place under the broiler to warm and crisp the top.