Jalapeno Cheddar Cornbread

Step 1

In a large bowl, combine cornmeal, flour, baking powder and salt. Gently fold in grated cheese, corn, diced jalapenos and scallions until well distributed.

Step 2

In a medium bowl, whisk together buttermilk, honey, butter and eggs. Pour over dry ingredients and mix gently until just combined. Do not overmix.

Step 3

Coat inside of a 7 inch cake pan with non-stick spray and dust with additional cornmeal. Spoon batter into prepared pan and top with ~ 1 tbsp each cheese, diced jalapeno and green onion.

Step 4

Spray one side of a piece of aluminum foil and cover the pan loosely, sprayed side down - do not seal.

Step 5

Pour 1 cup of water in the Instant Pot and insert the trivet. Carefully lower the cake pan on to the trivet and secure the lid, making sure vent is closed.

Step 6

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 30 minutes.

Step 7

When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.

Step 8

Remove the pan and set it under the broiler until golden, 2-4 minutes (optional).