Author Notes: A perfect combination of sweet and savory, this buttery, cheesy cornbread is packed with the flavors and earthy aromas of fresh corn and peppers.
—Archana Deshmukh-Mundhe
Serves: 8
Prep time: 20 min
Cook time: 25 min
Ingredients
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1
cup yellow cornmeal
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3/4
cup all-purpose flour
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2
teaspoons baking powder
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2-3
jalapeño peppers seeded and finely chopped, divided
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1.25
cups sharp cheddar cheese grated, divided
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1
cup fresh or frozen corn
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1/4
cup green scallions thinly sliced (optional)
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3/4
cup buttermilk or 3/4 cup milk with 1 tsp of lemon juice
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1/4
cup butter, melted
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1/4
cup honey
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2
eggs, cold
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1
teaspoon salt
Directions
- Add 1 cup of water to the Instant Pot. Grease and lightly coat 7” cake pan with corn meal and set aside.
- In a large mixing bowl, combine the cornmeal, flour, baking powder and salt. Mix well.
- Add the grated cheese, chopped jalapeño and scallions (save 1 tablespoon of each to garnish)
- Add the corn kernels to the flour mixture. Mix gently until well coated.
- In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs.
- Pour over mixed dry ingredients and stir gently with a spoon until just combined.
- Pour into the prepared pan and garnish with the remaining jalapeño and grated cheese.
- Cover the cake pan with paper towel and aluminum foil. Place the cake pan on the trivet and gently put the trivet in the Instant Pot insert.
- Cook on Manual(Hi) for 25 minutes with NPR. You can optionally broil for 2 minutes to get browned cheese on top. We enjoy the bread as is!
- Enjoy warm.
Photo by Archana Deshmukh-Mundhe