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.
And the AMAZING Result…
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Instant Pot Cornbread
- 1.5 cup self-rising cornmeal
- 0.5 cup self-rising flour
- 1/2 tsp. salt
- 1/2 cup butter melted
- 1 Tbsp. sugar
- 2 eggs
- 1 cup buttermilk
- 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 1/2 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.
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