#shorts Jalapeño Cheddar Cornbread

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Add 1 cup of water to the Instant Pot insert. Grease a 7-inch cake pan and lightly coat it with 1 to 2 teaspoons of cornmeal.
2. In a large bowl, combine the cornmeal, flour, baking powder and salt, and mix well.
3. Add the grated cheese, chopped jalapeños and scallions (saving 1 tablespoon of each for garnish), then add the corn and mix gently to coat.
4. In a separate bowl, whisk together the buttermilk, melted butter, honey and eggs. Pour over the dry ingredients and stir gently until just combined.
5. Pour the batter into the prepared pan and top with the reserved jalapeños, scallions and cheese.
6. Cover the pan with a paper towel, then foil sealed tightly around the pan. Set on a trivet in the Instant Pot.
7. Cook on Pressure Cook/Manual (High) for 30 minutes with natural pressure release. Optionally broil for 2 minutes to brown the cheese.
8. Oven option: grease an 8 x 8 inch baking pan and coat with 1 tablespoon cornmeal. Preheat the oven to 375°F (190°C), pour in the batter and bake for 20 to 25 minutes, or 30 to 35 minutes in a small convection oven, until a toothpick comes out clean.

Summarized from Ministry of Curry's video. Watch it for the details.

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EggCheeseScallionCheddar cheeseSweet cornButtermilkCornmeal