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Home » Instant Pot » Instant Pot Cornbread

Instant Pot Cornbread

published on February 11, 2020 | updated on February 16, 2021

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Instant Pot Cornbread
Instant Pot Cornbread
Instant Pot Cornbread
Instant Pot Cornbread
Instant Pot Cornbread

This easy Instant Pot Cornbread is so moist, tender, and firm at the same time. Thanks to the Instant Pot, you can now make your own homemade cornbread easily in the Instant Pot without worrying that you might undercook it or burn it. Perfect with a bowl of soup or chili!

Holding a piece of cornbread in my hand to show the texture

How do you like to enjoy your cornmeal? I always thought that cornbread is best when it’s drizzled with honey. I don’t like adding lots of sugar to my cornbread, so pairing it with honey makes so much sense. My other favorite way to enjoy cornbread is with a piece of butter, a bowl of pumpkin soup or warming chili.

Last Thanksgiving, I tried making cornbread in my Instant Pot after seeing so many people sharing pictures of their creations on social media. And it was a game-changer! I’m not a baker by nature, so making cornbread in the Instant Pot made my life much easier!

Sliced Instant Pot Cornbread on a white plate, and an instant pot at the background

Now I need to tell you that comparing pressure cooker cornbread with baked cornbread is not a fair comparison. I mean, you can’t expect to get that fluffy and airy cornbread if you make it in the Instant Pot. It’s a steamed bread after all! But it’s incredibly delicious, and you will keep wanting to make it again and again!

Table of Contents hide
1 Instant Pot Cornbread Ingredients
2 How to Make Cornbread in the Instant Pot?
3 How to Store the Cornbread?
4 What to Do With Cornbread Leftovers?
5 What to Serve Cornbread With?
6 How to Make Instant Pot Mexican Cornbread?
7 Instant Pot Cornbread

Instant Pot Cornbread Ingredients

To make this cornbread, you will need the following ingredients:

  • Plain flour, and yellow cornmeal. The ratio is 1:1.
  • Baking powder, salt, and sugar.
  • Vegetable oil, milk, an egg.
  • And optional add ons such as corn kernels, jalapenos, green onions, or cheddar cheese.
A perfect triangular slice of Instant Pot Cornbread

How to Make Cornbread in the Instant Pot?

First, you need to prepare the batter. And the great thing about this recipe is that you don’t need a mixer!

Start by whisking the egg with oil, then add milk, and the dry ingredients.

Whisk everything until just combined, make sure not to overmix the batter.

Fold in any add-ons that you’re using/if using.

To a greased springform pan, or a push pan, pour the batter and cover it tightly with foil.

Add 1 cup of water to the bottom of your Instant Pot, and place the pan covered with foil on a trivet and into the pot. Cover with the lid and make sure that it’s locked.

Set the vent on SEALING position, and press on MANUAL or PRESSURE COOK on high, and set at 60 minutes.

Allow the Instant Pot to come to pressure, and cook, then let the steam release naturally which should take around 10 minutes.

Take the pan out of the Instant Pot, allow it to cool down for 10 minutes before removing from the pan and slicing.

Ready to eat and sliced instant pot cornbread

How to Store the Cornbread?

Wrap in cling film or place in container for 1-2 days at room temperature. You can also store cornbread in the fridge for up to 5 days.

What to Do With Cornbread Leftovers?

Make cornbread salad, or cornbread stuffing! So easy and good!

One slice of cornbread on a white plate, and a cornbread round bake

What to Serve Cornbread With?

  • Curried cauliflower soup
  • Pumpkin soup
  • Bean chili

How to Make Instant Pot Mexican Cornbread?

To make this Jalapeno Cheddar Cornbread, all what you need to do is to fold in the batter around 1 cup of cooked corn kernels, chopped jalapenos, and grated cheddar cheese. And you’ll end up having a delicious Mexican Cornbread!

For more delicious and nourishing recipe ideas, click here. Also, make sure to check out my other Instant Pot recipes.

If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit! 

Instant Pot Cornbread

EASY Instant Pot Cornbread that is moist and tender, and firm at the same time. Serve it with a piece of butter, a drizzle of honey, or with a bowl of your favorite soup or chili!
5 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: cornbread, instant pot cornbread, jalapeno cheddar cornbread
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8 slices
Calories: 263kcal

Equipment

  • Instant Pot
  • 7 inch springform pan or a push pan,
  • a whisk
  • trivet

Ingredients

  • 1 cup plain flour
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • 1 tsp salt
  • ¼ cup sugar
  • ⅓ cup vegetable oil
  • 1 cup milk
  • 1 egg
  • corn kernels jalapenos, green onions, or cheddar cheese.

Instructions

  • First, you need to prepare the batter. Start by whisking the egg with oil, then add milk, and your dry ingredients.
  • Whisk everything until just combined, make sure not to overmix the batter.
  • Fold in any add ons that you're using/if using.
  • To a greased springform pan, or a push pan, pour the batter and cover it tightly with foil.
  • Add 1 cup of water to the bottom of your Instant Pot, and place the pan covered with foil on a trivet and into the pot. Cover with the lid and make sure that it’s locked.
  • Set the vent on SEALING position, and press on MANUAL or PRESSURE COOK on high, and set at 60 minutes.
  • Allow the Instant Pot to come to pressure, and cook, then let the steam release naturally which should take around 10 minutes.
  • Take the pan out of the Instant Pot, allow it to cool down for 10 minutes before removing from the pan and slicing.

Notes

  • To make Mexican cornbread, fold in the batter around 1 cup of cooked corn kernels, chopped jalapenos, and grated cheddar cheese.
  • You don’t need a mixer for this recipe, just a whisk. 
  • To store cornbread, wrap in cling film or place in container for 1-2 days at room temperature. You can also store cornbread in the fridge for up to 5 days.

Nutrition

Calories: 263kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 472mg | Potassium: 129mg | Fiber: 2g | Sugar: 8g | Vitamin A: 79IU | Calcium: 128mg | Iron: 2mg

Filed Under: Instant Pot, Side Dish

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