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
Easy recipe made from scratch using real 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
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.
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