1 cup shredded extra sharp cheddar cheese, divided
3 jalapeños, seeds and ribs removed, then minced (about 1/2 cup)
1/2 cup minced red bell pepper
Grease a 7-inch springform pan with nonstick cooking spray and set aside. Optional: line with parchment or non-stick foil as shown above, for easy removal.
In a medium size bowl, whisk together cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt.
In a separate bowl add milk and eggs and whisk to combine. Add melted butter and quickly whisk to fully incorporate.
Pour wet mixture into dry and use a spoon to mix just until combined, do not over mix!
Add 3/4 cup cheddar cheese, minced jalapeños, and red bell pepper, lightly stir just until incorporated.
Scrape mixture into the greased springform pan and smooth the top.
Add 1 cup of water to the pressure cooker pot and place trivet inside. Place the pan on top of the trivet.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Remove pan from the pressure cooker. Carefully remove the springform ring. If it is sticking, run a knife around the edges of the cake to loosen.
Optional, place cornbread on a cookie sheet pan. sprinkle with an extra 1/4 cup of shredded cheddar cheese and place under the broiler until it is bubbling and brown. As it cools, it will form a cheesy, crispy crust, Yum!
Serve hot or at room temperature.
Leftovers can be stored in the refrigerator. To reheat, place under the broiler to warm and crisp the top.
For a spicy version, include the seeds from the jalapeño
Leftovers freeze well in a Foodsaver bag or freezer safe ziplock bag. If freezing in a Foodsaver bag, freeze the cornbread first then seal it in a bag. This will ensure the cornbread doesn’t get smashed when the air is sucked out
Keywords: cheesy bread, instant pot bread, pressure cooker bread