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Instant Pot Cornbread Made from Scratch

Instant Pot Cornbread | The Foodie Eats
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Instant Pot Cornbread Made from Scratch

I don’t know where you live, but it’s been incredibly hot in Florida this summer. And for that reason, the oven has not been used in several weeks. So I’ve been on a mission to create recipes for some of my favorite foods without heating up the whole kitchen… And this Instant Pot Cornbread is a result of that!

Sweet or Non-Sweet Cornbread?

I don’t believe that cornbread should be sweet. Nothing against anyone who chooses that, it’s just not the way I grew up eating it. However, I find that adding just a little bit of sugar points to the actual corn flavor and makes it taste more like cornbread… If that makes any sense at all.

 

Instant Pot Cornbread | The Foodie Eats

 

The Process

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 7×3 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 1/2 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 the AMAZING Result…

Instant Pot Cornbread | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Cornbread | The Foodie Eats
4.5 from 2 votes
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Instant Pot Cornbread

Easy recipe made from scratch using real ingredients.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16
Calories 138 kcal
Author The Foodie Eats

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter melted
  • 1 Tbsp. sugar
  • 2 eggs
  • 1 cup buttermilk

Instructions

  1. Add all dry ingredients to a large mixing bowl – cornmeal, flour, baking powder, and salt. Whisk them together.

  2. 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. 

  3. Pour wet ingredients into bowl with dry ingredients. Stir together until fully combined. A few lumps may remain, and that’s okay.

  4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly. Cover pan with aluminum foil.

  5. Place 3-inch trivet in cooker, along with 1 1/2 cups of water. Place pan on top of trivet. Lock lid and cook for 35 minutes at high pressure. 

  6. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. 

  7. Remove pan from cooker, uncover, and allow to cool for 1 or 2 minutes before slicing.

Nutrition Facts
Instant Pot Cornbread
Amount Per Serving
Calories 138 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 37mg 12%
Sodium 134mg 6%
Potassium 83mg 2%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%
Vitamin A 4.6%
Calcium 3%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Cornbread | The Foodie Eats

 

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5 Comments

  • Reply
    Jones
    July 22, 2018 at 3:12 pm

    Well, that was pretty incredible. Thanks

  • Reply
    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
    Sue
    September 22, 2018 at 12:36 pm

    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.

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