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Jalapeño Cheddar Cornbread Recipe

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3.8 from 81 reviews

This Jalapeño Cheddar Cornbread recipe is a flavorful twist on classic cornbread, combining spicy jalapeños, sharp cheddar cheese, and sweet corn kernels for a moist and savory treat. Perfect as a side dish for barbecue or chili, it can be cooked either in an Instant Pot or baked in the oven, offering versatility to suit your kitchen setup.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 cup yellow cornmeal + 1 to 2 teaspoons to coat the pan
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Vegetables & Cheese

  • 2-3 large jalapeño peppers, seeded and finely chopped (divided)
  • 1¼ cup sharp cheddar cheese, grated (divided)
  • 1 cup fresh or frozen corn kernels
  • ¼ cup green scallions, thinly sliced

Wet Ingredients

  • ¾ cup buttermilk (or ¾ cup milk with 1 tsp lemon juice)
  • ¼ cup butter, melted
  • ¼ cup honey
  • 2 large eggs, cold

Instructions

  1. Prepare Instant Pot and Pan: 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. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, and salt. Stir well to evenly distribute all dry components.
  3. Add Cheese and Vegetables: Stir in most of the grated cheddar cheese, finely chopped jalapeños (reserve 1 tablespoon for garnish), and sliced scallions (also reserve 1 tablespoon for garnish).
  4. Incorporate Corn Kernels: Add the fresh or frozen corn kernels to the dry mixture and gently toss until the corn is well coated with the flour mixture.
  5. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, honey, and cold eggs until smooth and homogeneous.
  6. Mix Wet and Dry: Pour the wet ingredients mixture over the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the cornbread tender.
  7. Prepare for Cooking: Pour the batter into the prepared cake pan. Garnish the top with the reserved chopped jalapeño, scallions, and remaining grated cheddar cheese.
  8. Cover for Pressure Cooking: Place a paper towel over the cake pan to absorb extra moisture. Cover the pan tightly with aluminum foil to keep moisture out. Set the pan on the instant pot trivet and place it inside the Instant Pot insert.
  9. Pressure Cook: Seal the Instant Pot lid and cook on Pressure Cook/Manual (High) setting for 30 minutes. Allow for Natural Pressure Release before opening the lid. Optionally, broil the cornbread for 2 minutes to brown the cheese topping.
  10. Alternative Oven Baking: If you don’t have an Instant Pot, preheat oven to 375°F. Grease an 8 x 8 inch baking pan and coat with 1 tablespoon cornmeal. Pour batter into pan and bake for 20-25 minutes (or 30-35 minutes if using a convection oven) until a toothpick inserted comes out clean.

Notes

  • For a dairy-free substitution, use plant-based milk and butter alternatives and check for suitable cheese substitutes.
  • Adjust the number of jalapeños to control the spiciness level.
  • If using frozen corn, thaw and drain well to avoid excess moisture in the batter.
  • Broiling after pressure cooking adds a nice crispy cheese crust but is optional.
  • Ensure natural pressure release to maintain the texture of the cornbread and avoid collapse.
  • Use fresh ingredients for best flavor and texture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes pressure cooking + 2 minutes broiling (optional) or 20-35 minutes baking
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://allyumcooks.com/jalapeno-cheddar-cornbread-recipe/