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Pressure Cooker Jalapeño Cheddar Cornbread

Pressure Cooker Jalapano Cheddar Cornbread on a wooden chopping board
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★★★★★

5 from 1 reviews

Crispy, cheesy, whole grain cornbread from the Instant Pot is a magical thing and the perfect partner for your favorite soup, salads, and pastas!

Ingredients

Scale
  • 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

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.

Notes

  • For a spicy version, include the seeds from the jalapeño
  • Leftovers freeze well in a Foodsaver bag or freezer safe ziplock bag.  If freezing in a Foodsaver bag, freeze the cornbread first then seal it in a bag.  This will ensure the cornbread doesn’t get smashed when the air is sucked out

Keywords: cheesy bread, instant pot bread, pressure cooker bread

Find it online: https://tidbits-marci.com/pressure-cooker-jalapeno-cheddar-cornbread/