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Pressure Cooker Jalapeño Cheddar Cornbread

Pressure Cooker Jalapano Cheddar Cornbread is crispy, moist, and speckled with red and green

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!

Ingredients

Instructions

  1. 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.
  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!  Add 3/4 cup cheddar cheese, minced jalapeños, and red bell pepper and lightly stir just until incorporated.
  5. Scrape mixture into the greased springform pan and smooth the top.
  6. 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.
  7. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  8. 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.
  9. 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!
  10. 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.

Notes

For a spicy version, include the seeds from the jalapeño.