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.
The Process
Add all dry ingredients to a large mixing bowl – cornmeal, flour, baking powder, 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.
And the AMAZING Result…
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Instant Pot Cornbread
Ingredients
- 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
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 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.
Nutrition
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Well, that was pretty incredible. Thanks
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?
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.
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.
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.
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?
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?
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!
P. S. I realized my mistake. I have a 6 inch pan. Still tasted awesome!
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?
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.
Hello! How much baking powder and/ or soda would you use if you don’t have self rising flours?
Followed all directions as stated, but it wasn’t done in the middle. Also a bit salty.
Sorry it didn’t cook fully for you. Did you return it to the pot and continue cooking?