Cheesy Jalapeño Cornbread

Ingredients:

2 jalapeño peppers
2 scallions (optional)
1 1/4 cups grated sharp cheddar
1 cup cornmeal (yellow)
3/4 cup flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup corn kernels
3/4 cup buttermilk
1/4 cup butter, melted
1/4 cup honey
2 eggs

Directions:

Prep: spray a 7 – inch cheesecake pan or a 6 cup bundt pan with cooking spray (Pam). Seed and finely chop the jalapeños. Thinly slice scallions. Grate the cheese. If you don't have buttermilk, substitute by putting 2 tsp vinegar in a 1 cup measure and add regular milk to the 3/4 cup mark. (Optional: coarsely chop the corn in a food processor).

Mix together the dry ingredients: cornmeal, flour, baking powder, baking soda and salt. Stir in the cheese, scallions and jalapeños. Add the corn and stir until well coated.

Whisk together the buttermilk (or soured milk), melted butter, honey and eggs. Pour this into the flour mixture and stir gently just until combined. Pour into the prepared pan. (Optional: spray a piece of tin foil with cooking spray and cover the cornbread with it, sprayed side down. I forgot this last time and it was fine. A little damp on the top when I took it out, but it dried quickly.)

Pour 1 1/2 cups water into the Instant Pot and put the trivet in. Put the cornbread on the trivet and close the lid, making sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 36 minutes. When it beeps that it's done, leave it for a 10-minutes natural release.

When the pin drops, open the pot and remove the cornbread. Remove the tin foil hat (if using). It's great as is but if you like, sprinkle some extra cheese on top and pop it under the broiler for a couple of minutes to brown.