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    Home » Instant Pot

    Instant Pot Cornbread Made from Scratch

    Published July 19, 2018. Last modified March 25, 2024 By Gary White

    6.1K shares
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    Instant Pot Cornbread | The Foodie Eats

    This Instant Pot cornbread recipe is easily made from scratch using real ingredients. It has a buttery flavor and a cake-y texture.

    Instant Pot Cornbread | The Foodie Eats

    How to Make Instant Pot Cornbread

    Instant Pot Cornbread | The Foodie Eats
    Add all dry ingredients to a large mixing bowl - cornmeal, flour, baking powder, and salt.
    Instant Pot Cornbread | The Foodie Eats
    Whisk them together.
    Instant Pot Cornbread | The Foodie Eats
    In a separate mixing bowl - add melted butter and sugar.
    Instant Pot Cornbread | The Foodie Eats
    Whisk together until sugar has melted.
    Instant Pot Cornbread | The Foodie Eats
    Add eggs to butter mixture...
    Instant Pot Cornbread | The Foodie Eats
    ... and whisk until fully combined.
    Instant Pot Cornbread | The Foodie Eats
    Add buttermilk...
    Instant Pot Cornbread | The Foodie Eats
    ...and whisk again.
    Instant Pot Cornbread | The Foodie Eats
    Pour wet ingredients into bowl with dry ingredients.
    Instant Pot Cornbread | The Foodie Eats
    Stir together until fully combined. A few lumps may remain, and that's okay.
    Instant Pot Cornbread | The Foodie Eats
    Spray a 7x3 push pan with nonstick cooking spray.
    Instant Pot Cornbread | The Foodie Eats
    Pour batter into pan and spread out evenly.
    Instant Pot Cornbread | The Foodie Eats
    Cover pan with aluminum foil.
    Instant Pot Cornbread | The Foodie Eats
    Place 3-inch trivet in cooker, along with 1 ½ cups of water.
    Instant Pot Cornbread | The Foodie Eats
    Place pan on top of trivet. Lock lid and cook for 35 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker, uncover, and allow to cool for 1 or 2 minutes before slicing.

    And This Is the AMAZING Result…

    Instant Pot Cornbread | The Foodie Eats

    ★ Did you make this Instant Pot cornbread?

    Please give it a star rating below! ★

    Instant Pot Cornbread | The Foodie Eats

    Instant Pot Cornbread

    Easy recipe made from scratch using real ingredients.
    4.34 from 6 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12
    Calories: 191kcal
    Author: Gary White

    Ingredients

    • 1.5 cup self-rising cornmeal
    • 0.5 cup self-rising flour
    • ½ tsp. salt
    • ½ cup butter melted
    • 1 Tbsp. sugar
    • 2 eggs
    • 1 cup buttermilk

    Instructions

    • Add all dry ingredients to a large mixing bowl – cornmeal, flour, and salt. Whisk them together.
    • In a separate mixing bowl – add melted butter and sugar. Whisk together until sugar has melted. Add eggs to butter mixture and whisk until fully combined. Add buttermilk and whisk again. 
    • Pour wet ingredients into bowl with dry ingredients. Stir together until fully combined. A few lumps may remain, and that’s okay.
    • Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly. Cover pan with aluminum foil.
    • Place 3-inch trivet in cooker, along with 1 ½ cups of water. Place pan on top of trivet. Lock lid and cook for 35 minutes at high pressure. 
    • Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. 
    • Remove pan from cooker, uncover, and allow to cool for 1 or 2 minutes before slicing.

    Nutrition

    Calories: 191kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 179mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Vitamin A: 310IU | Calcium: 31mg | Iron: 0.8mg
    Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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    Reader Interactions

    Comments

    1. Jones

      July 22, 2018 at 3:12 pm

      5 stars
      Well, that was pretty incredible. Thanks

      Reply
    2. LJ

      August 18, 2018 at 6:01 pm

      This recipe looks great, and I'm anxious to try it. I do have a question however. 7" push or springform pans are a bit difficult to find...do you think a 6" (3" deep) would work alright without overflowing or under cooking?

      Reply
      • Chef Gary

        August 20, 2018 at 9:26 am

        A six-inch pan will definitely change the cook time. You will need to increase it for sure, but I’m not sure by how much. My guess would be at least 10 minutes, probably 15 though.

        Reply
        • LJ

          August 20, 2018 at 8:18 pm

          Thank you for your response chef. My experience with oven baking made me think a little extra time would be needed, but I'm just too new to the Instant Pot to know how it works yet. I will try adding a bit more time per your suggestion. Thanks again for your response and your very informative website.

          Reply
    3. Sue

      September 22, 2018 at 12:36 pm

      4 stars
      It was good and fun to try....mine seemed a little dense - but was still tasty! I didn't have buttermilk on hand so I soured some milk and that may have made the difference.

      Reply
    4. Cheryl Phillips

      January 23, 2019 at 7:32 pm

      4 stars
      I MADE THIS TONIGHT. Very strange. I set the power to high pressure. Timed for 33 minutes. After it pressured up and counted down, the pot turned to off. I was afraid the cornbread was a failure. I kept the cover tight and set my timer for ten minutes, released the tiny bit of steam and took it out. It seems OK. I didn’t use foil for the lid. I used one of the tops from my stacking pans, as that is what i cooked the bread in. Do you have any ideas of why the IP turned off?

      Reply
      • Gary

        January 23, 2019 at 8:26 pm

        Sorry for you mishap. I have no idea why your IP would turn off, never heard of that before. And as far as method and times go, I can only vouch for the way we wrote the recipe. Baking is very much like science and leaves very little room for modifications or improvisation.

        This is a tried-and-true recipe, so maybe give it a try as written?

        Reply
    5. Sheri Welsh

      September 09, 2019 at 10:22 pm

      5 stars
      I didn’t have buttermilk, so I put 1 tsp of lemon juice in a cup of regular milk. It wasn’t completely done in 35 minutes (plus the 10 NPR), so I had to put it back in for a few minutes. Tasted amazing!

      Reply
    6. Sheri Welsh

      September 09, 2019 at 10:29 pm

      P. S. I realized my mistake. I have a 6 inch pan. Still tasted awesome!

      Reply
    7. Bill Williams

      September 26, 2019 at 5:58 am

      1. Would regular 2% milk work? 2. I like sweeter cornbread. How much can the sugar be increased without doing too much damage to the recipe?

      Reply
      • Gary White

        September 26, 2019 at 6:19 pm

        You could switch out the milk, but it will definitely change the flavor profile with the lack of acidity from the buttermilk. And I think you could safely add up to 1/4 cup of sugar for very sweet cornbread.

        Reply
    8. Sara

      September 28, 2019 at 11:05 am

      Hello! How much baking powder and/ or soda would you use if you don't have self rising flours?

      Reply
    9. Cecilia

      October 26, 2019 at 6:39 pm

      3 stars
      Followed all directions as stated, but it wasn’t done in the middle. Also a bit salty.

      Reply
      • Gary White

        October 31, 2019 at 10:41 am

        Sorry it didn't cook fully for you. Did you return it to the pot and continue cooking?

        Reply
    4.34 from 6 votes (1 rating without comment)

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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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