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Cheesy Jalapeno Bread - janfree
For better flavor make a day before you plan on serving.
Servings: 10-12
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 T dried italian herb blend
  • 2 T dried parsley
  • ½ teaspoon coarsely ground pepper
  • 2 large eggs
  • 1 ¼ cups buttermilk
  • 2 tablespoons oil or butter
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 or more (to taste) jalapenos, chopped
  1. In a large bowl, combine flour, baking powder, baking soda, sugar, salt, herbs, and pepper.
  2. In a small bowl, whisk eggs, buttermilk, and oil.
  3. Stir into dry ingredients just until moistened. Fold in cheese and jalapenos.
  4. Prepare (Grease/butter/spray) a pan of your choice. I use my 7" Fat Daddio cheesecake pan with removable bottom. Line the bottom w/parchment paper. Pour in batter. Pour 1-2 cups water into IP liner. Place cake pan on trivet, using foil sling, close and lock lid, seal vent, manual - high pressure, 30 min, 10 min NPR, then QR.
  5. Remove pan carefully from IP liner. Cool 10 minutes before removing from pan to wire rack. When bread has cooled, wrap tightly and wait a day, so it has time for the flavors to mellow.
  • Inspired by a recipe Sun-Dried Tomato Provolone Bread on TasteofHome.com