Spicy Maple Cheddar Cornbread
I love my cornbread recipe from my Spices and Seasons Cookbook. Duh, it is after all my recipe. Every year, I make two cornbreads. One for my Thanksgiving table, and one for cubes that I use for stuffing. I decided to tweak my recipe to try in the instant pot. I do not always love the texture of baked goods in the Instant pot, but, OMG this Maple Cheddar Cornbread is a keeper! It is moist, sweet a little spicy and lots of good even the next day. To take this over the top, grate and melt some cheese over it.
My Cheddar Maple Cornbread Story
It is so, so moist. I have to write this up, before I forget what I did with it. In fact, I am quite tired today. In case you are looking for another cornbread recipe, this might be for you. Both are perfect with this Channa Masala Chili to round out your spice infused chili cravings.
Lots of shopping, lots of cooking. Getting ready for my all-time favorite holiday. Actually, this year it my Thanksgiving is squared away, it looks I am getting all set to host a Friendsgiving as well. My kids are all excited, as am I. For me this holiday never gets old. It is as magical as Christmas. And God knows that this year we have a lot to be thankful about.
So there is not a lot of say about the technique. I feel that overall there is not much needed to put the ingredients together. I pretty much throw everything in a bowl, and let the instant pot do it work. Do get the browned top, I use an air-fryer lid, but you can just stick it under the broiler.
Tips and Tricks on the Un-Molding
- Ideally let the instant pot do a natural pressure release, it takes a bit of time but allows the bread to settle nicely.
- After the cornbread is browned, let the bread settle down for about 8 to 10 minutes, before trying to remove the bread from the pan.
- It helps to add parchment paper to allow easy removal
- If you do not want to bother with the browing, you can skip the step.
- You can add chopped jalapenos if you wish, instead of the crushed red pepper flakes.
Cornbread and Good Pairing Ideas
Another great recipe for cornbread is this recipe I call my sunshine cornbread and a great dish to pair with this cornbread is my broccoli cheddar soup or my triple herb chili.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
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Ingredients
- 3/4 cup fine yellow cornmeal
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon crushed red pepper
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 2 eggs beaten
- 3/4 cup corn kernels (I use frozen)
- 3/4 cup aged cheddar (such as Cabot cheddar) plus 1 tablespoon for adding on top
- 3 tablespoons maple syrup
- 3/4 cup milk or buttermilk
- 1/2 cup sharp cheddar grated
- 1 teaspoon red pepper flakes or 1 tablespoon minced jalepeno
Instructions
- Throughly grease an 8 -inch round metal pan. If desired line with parchment paper.
- In a large mixing bowl, stir in the cornmeal, all-purpose flour, baking powder, crushed red pepper and salt and mix well.
- Add the oil, chopped cilantro, beaten eggs, cheese, and buttermilk. Mix well until well mixed, do not overmix.
- Pour into the prepared cake pan. Cover with foil. Add 1 cup of water to the steel insert in your instant pot.
- Place a trivet in the pot. Place the cake pan over the trivet. Set to 30 minutes of high pressure. Allow a natural release.
- Remove the cover, remove the cake pan. Uncover foil, sprinkle with the remaining cheese and red pepper flakes or jalapeno If you have a crisping lid, remove the water from the pan, place the cake pan back over the trivet. Place Crisping over the pot, set for 7 minutes at 450 degrees. Alternately place under a broiler for 3 to 4 minutes, until the cheese is melted, and the top is golden.