- 1 cup yellow cornmeal
- 3/4 cup all-purpose baking flour – I used gluten free version
- 1 tsp baking powder
- 1 tsp baking soda1 tsp sea salt
- 1 large jalapeño peppers seeded and finely chopped, divided
- 1 cup sharp cheddar cheese grated, divided ( use half in batter and rest sprinkle on top)
- 1 cup fresh or frozen corn
- 1 cup buttermilk
- 1/4 cup butter melted
- 1/4 cup raw sugar or any other sweetener
- 2 large eggs
Instant Pot Instructions
Add 1 cup of water to the Instant Pot. Grease and lightly coat the cake pan insert with oil spray and 1 to 2 teaspoons of corn meal and set aside.
In a large mixing bowl, combine all the dry ingredients. Mix well.
In a separate bowl, whisk together all the wet ingredients.
Pour over mixed dry ingredients and stir gently with a spoon until everything is just combined. Do not over mix. Pour the batter into the prepared cake pan insert and garnish with the remaining jalapeño slices and cheese.
Place a paper towel over the cake pan. Then cover the pan with aluminum foil and secure the aluminum foil around the cake pan. Make sure it’s completely wrapped around so no moisture can go in. Place the cake pan on the trivet and gently put the trivet in the Instant Pot insert.
Cook on MANUAL or Pressure Cook for 30 minutes with Natural Pressure Release. Open the lid, lift the trivet carefully. Dab the excess moisture on the top with the paper towel. Then unwrap the aluminum foil and remove the paper towel. Your Instantpot Cornbread is ready.
Let it cool down some before slicing the cornbread. Enjoy !
Preheat the oven to 375 degrees F. Lightly grease a cake pan.
Bake at 375 F degrees for 25-30 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.
Remove the cake pan from the oven. Let it cool down some before slicing the cornbread. Enjoy !
If you want to make the Cornbread Vegan and Gluten free, use these ingredients:
Dry Ingredients :
1 1/2 cups yellow cornmeal
1 cup gluten free baking flour
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoons sugar
1 teaspoon sea salt
Wet Ingredients :
1 large jalapeño peppers seeded and finely chopped, divided
1 cup fresh or frozen corn
1/4 cup oil
1 Tablespoon apple cider vinegar
1 cup non-dairy milk
YIELD: 12 SERVING SIZE: 1 piece
Amount Per Serving: CALORIES: 399TOTAL FAT: 15gSATURATED FAT: 6gTRANS FAT: 0gUNSATURATED FAT: 8gCHOLESTEROL: 58mgCARBOHYDRATES: 56gFIBER: 3gSUGAR: 10gPROTEIN: 11g