Instant Pot Cheddar and Chile Cornbread Muffins
By Rebecca White, A Pleasant Little Kitchen
Images
Serves
Makes 4 large muffins
Ingredients
- 1 cup cornmeal
- 1 cup flour
- ¾ teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 2 tablespoons sugar (or more if a sweeter cornbread is preferred)
- ¼ cup vegetable oil
- 1 cup whole milk
- 1 large egg
- 1 cup sharp cheddar cheese, shredded
- 1 (4-ounce) can chopped green chiles
- 3 cups warm tap water
Procedure
Traditional cornbread batter is spiced up with smoked paprika, green chiles and cheddar cheese to make the perfect cornbread muffins. These muffins are cooked in jumbo silicon bake cups in the Instant Pot.
Place the cornmeal, flour, salt, paprika, baking powder, baking soda and sugar into a medium sized bowl. Stir well to incorporate.
Add the oil, milk and egg into the dry ingredients. Stir until thoroughly mixed.
Combine the cheese and chiles into the cornbread batter.
Pour the batter into four jumbo silicone bake cups ¾ of the way full.
Pour the warm water into the Instant Pot. Place the filled bake cups into the Instant Pot.
Cook on high pressure for 25 minutes. After the 25 minutes, turn off the Instant Pot and let the pressure naturally release for 20 minutes.
Release any remaining pressure. Remove the muffins from the Instant Pot and place on a cooling rack for 10 minutes.
Remove the muffin from the silicone bake cups. Slice the muffins into round disks and serve warm with butter.
Place the cornmeal, flour, salt, paprika, baking powder, baking soda and sugar into a medium sized bowl. Stir well to incorporate.
Add the oil, milk and egg into the dry ingredients. Stir until thoroughly mixed.
Combine the cheese and chiles into the cornbread batter.
Pour the batter into four jumbo silicone bake cups ¾ of the way full.
Pour the warm water into the Instant Pot. Place the filled bake cups into the Instant Pot.
Cook on high pressure for 25 minutes. After the 25 minutes, turn off the Instant Pot and let the pressure naturally release for 20 minutes.
Release any remaining pressure. Remove the muffins from the Instant Pot and place on a cooling rack for 10 minutes.
Remove the muffin from the silicone bake cups. Slice the muffins into round disks and serve warm with butter.
Instant Pot Cheddar and Chile Cornbread Muffins
By Rebecca White, A Pleasant Little Kitchen
Serves
Makes 4 large muffins
Ingredients
- 1 cup cornmeal
- 1 cup flour
- ¾ teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 2 tablespoons sugar (or more if a sweeter cornbread is preferred)
- ¼ cup vegetable oil
- 1 cup whole milk
- 1 large egg
- 1 cup sharp cheddar cheese, shredded
- 1 (4-ounce) can chopped green chiles
- 3 cups warm tap water
Procedure
Traditional cornbread batter is spiced up with smoked paprika, green chiles and cheddar cheese to make the perfect cornbread muffins. These muffins are cooked in jumbo silicon bake cups in the Instant Pot.
Place the cornmeal, flour, salt, paprika, baking powder, baking soda and sugar into a medium sized bowl. Stir well to incorporate.
Add the oil, milk and egg into the dry ingredients. Stir until thoroughly mixed.
Combine the cheese and chiles into the cornbread batter.
Pour the batter into four jumbo silicone bake cups ¾ of the way full.
Pour the warm water into the Instant Pot. Place the filled bake cups into the Instant Pot.
Cook on high pressure for 25 minutes. After the 25 minutes, turn off the Instant Pot and let the pressure naturally release for 20 minutes.
Release any remaining pressure. Remove the muffins from the Instant Pot and place on a cooling rack for 10 minutes.
Remove the muffin from the silicone bake cups. Slice the muffins into round disks and serve warm with butter.
Place the cornmeal, flour, salt, paprika, baking powder, baking soda and sugar into a medium sized bowl. Stir well to incorporate.
Add the oil, milk and egg into the dry ingredients. Stir until thoroughly mixed.
Combine the cheese and chiles into the cornbread batter.
Pour the batter into four jumbo silicone bake cups ¾ of the way full.
Pour the warm water into the Instant Pot. Place the filled bake cups into the Instant Pot.
Cook on high pressure for 25 minutes. After the 25 minutes, turn off the Instant Pot and let the pressure naturally release for 20 minutes.
Release any remaining pressure. Remove the muffins from the Instant Pot and place on a cooling rack for 10 minutes.
Remove the muffin from the silicone bake cups. Slice the muffins into round disks and serve warm with butter.