Cheesy cornbread (Instant Pot)

For 3 qt Instant Pot Mini

• 1/2 cup yellow cornmeal
• 3/8 cup flour
• 2 tsp sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 5/8 cups grated sharp cheddar (2 1/2 oz)
• 1 jalapeño pepper, minced (optional)
• 1 scallion, minced (optional)
• 1/2 cup corn kernels (frozen OK)
• 3/8 cup buttermilk (or 1 tsp vinegar plus milk to equal 3/8 c)
• 2 T butter, melted
• 1 egg

1. Grease 6″ push pan and line bottom with parchment round.
2. In mixing bowl combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in cheese, jalapeño, and scallion. Stir in corn.
3. Combine buttermilk, butter,  and egg, mixing well. Add wet ingredients to dry and mix until combined.
4. Pour batter into prepared push pan, spreading evenly. Cover with silicone lid or greased foil (optional). Pour 1 c water into IP liner. Place push pan on silicone trivet and lower into liner.
5. Close IP lid and set valve to Sealing. Pressure cook for 27 minutes, followed by  15 minutes natural release, then release remaining pressure.

Adapted from https://rootitoot.com/recipes-and-cooking/breakfast-breads-and-sandwiches/cheesy-jalape%C3%B1o-cornbread/.