Experience the ultimate comfort food with this incredibly buttery, wonderfully dense, and melt-in-your-mouth Instant Pot cornbread. This recipe offers a refreshingly easy, steamed take on a beloved Southern classic, bringing a unique texture and exceptional flavor to your table. Whether your traditional oven is otherwise occupied or you simply wish to keep your kitchen cool, the Instant Pot delivers perfectly “baked” cornbread that pairs beautifully with a wide array of dishes, from smoky BBQ and hearty black-eyed peas to comforting spaghetti and much more. Prepare to transform your cornbread experience, embracing convenience without sacrificing taste or quality.
Why This Instant Pot Cornbread Recipe Stands Out
This isn’t just another cornbread recipe; it’s a culinary revelation that leverages the power of your Instant Pot to create something truly special. Here’s what makes this particular preparation not just good, but exceptional:
- Authentic, Homemade Flavor: Say goodbye to bland, dry store-bought mixes. This recipe is crafted from scratch, ensuring a rich, genuine flavor that only homemade cornbread can deliver. If you’re accustomed to pre-packaged options, we urge you to try this method. The difference in taste and quality is so significant, you’ll likely never revert to mixes again. It’s an experience that celebrates the true essence of Southern baking.
- Unrivaled Buttery Moistness: Unlike many oven-baked cornbreads that can lean towards dry and crumbly, our Instant Pot version is incredibly buttery and moist throughout. The steaming process within the pressure cooker locks in moisture, resulting in a tender, almost cake-like consistency that’s consistently delightful. While it won’t have the crisp, crunchy edges often associated with skillet-baked cornbread, its uniform softness and rich texture offer a different, equally satisfying experience. If you specifically crave those crispy edges, consider exploring our Broccoli Cornbread recipe, which can also be made without the broccoli for a traditional oven-baked option.
- The Strategic Advantage of the Instant Pot: You might ponder, “Isn’t it faster to bake cornbread in the oven?” While oven-baked cornbread typically has a shorter active cooking time, the Instant Pot offers a host of benefits that make it an invaluable tool for this recipe:
- Cool Kitchen, Even on Hot Days: The Instant Pot keeps heat contained, preventing your kitchen from warming up, a huge plus during summer months or in smaller living spaces.
- Oven Freedom: Free up your main oven for other dishes, making it perfect for holiday meals or when preparing multiple components of a dinner.
- Portability & Versatility: Ideal for use on the go, such as in an RV, camper, or even for potlucks where an oven might not be available.
- A Unique Texture: The pressure cooking environment creates a steamed bread, resulting in a denser, more uniform crumb that’s distinctively moist and almost resembles a savory cake. This unique texture is a hallmark of Instant Pot cornbread and sets it apart from its conventional counterparts.
Essential Ingredients for Perfect Instant Pot Cornbread
Crafting exceptional cornbread starts with high-quality ingredients. Each component plays a vital role in achieving the desired flavor and texture for this Instant Pot rendition.
Cornmeal: The Heart of Cornbread
This cornerstone ingredient is non-negotiable for authentic cornbread. The type of cornmeal you choose significantly influences the final texture. You can opt for coarse, medium, or finely ground cornmeal. For the best, most tender result with a pleasant mouthfeel, I highly recommend using fine or medium-grind cornmeal. Coarse grinds can sometimes lead to a slightly gritty or chunky texture, which might not be ideal for this steamed version. Experimenting with a blend of fine and medium grinds can also yield a beautifully balanced cornbread that’s light yet retains a hint of traditional corn texture. Yellow cornmeal will give your cornbread a vibrant color, while white cornmeal results in a paler loaf, both equally delicious.
Buttermilk: The Secret to a Perfect Rise and Tangy Flavor
Buttermilk is more than just a liquid; its acidity is crucial for reacting with the baking powder, ensuring your Instant Pot cornbread achieves a perfect, airy rise. It also imparts a subtle tangy flavor that enhances the overall profile. While buttermilk is highly recommended, you can substitute it with other types of milk. If you use regular dairy milk or a non-dairy alternative, remember to add a tablespoon of lemon juice or white vinegar to 1 ½ cups of milk and let it sit for 5-10 minutes until it slightly curdles. This creates a homemade buttermilk substitute, mimicking the necessary acidity. Be aware that using a substitute might slightly alter the cornbread’s nuanced flavor.
All-Purpose Flour: Providing Structure and Tenderness
All-purpose flour contributes to the structure and tenderness of the cornbread, balancing the cornmeal’s texture. For those seeking a gluten-free option, a good quality gluten-free all-purpose flour blend can be used as a direct substitute. Always check the specific recommendations for your chosen gluten-free flour, as some blends might require minor adjustments. If you’re looking for an oven-baked gluten-free cornbread alternative, our sister site, 40 Aprons, offers a fantastic recipe worth exploring.
Sugar: A Sweet or Savory Choice
Ah, sugar – a topic that sparks passionate debate among cornbread aficionados, especially in the South! While purists insist on a purely savory cornbread, a touch of sweetness can elevate the flavor profile, adding a delightful contrast and making it more appealing to many palates. This recipe includes granulated sugar to achieve that beloved subtle sweetness. However, the choice is entirely yours. For a no-sugar-added version, you can substitute granulated sugar with monk fruit or granular Swerve, adjusting to your preferred level of sweetness. Alternatively, for a truly savory experience, simply omit the sugar altogether. This versatility allows you to customize the cornbread to perfectly suit your taste or meal requirements, whether it’s a sweet treat or a savory accompaniment.
Chef’s Tips for Instant Pot Cornbread Perfection
Achieving consistently delicious Instant Pot cornbread is easy with a few insider tips and tricks:
- Choosing the Right Pan: A small springform pan is an excellent choice for Instant Pot cornbread, as its removable sides make for incredibly easy release. Ensure it’s small enough to comfortably fit inside your Instant Pot with the lid secured. If a springform pan isn’t available, any small, round baking pan (such as an 8-inch or 7-inch cake pan) that fits inside your pressure cooker will work perfectly. Just make sure it’s oven-safe and sturdy.
- Effortless Release: To prevent your cornbread from sticking to the pan sides after cooling, always generously spray the pan with cooking spray or grease it thoroughly with butter or shortening. If, after cooling, the cornbread still seems reluctant to release, simply run a thin butter knife or offset spatula around the inside edge of the pan to loosen it. For a smooth removal, place a wire cooling rack face-down on top of the pan. Then, in one swift, confident motion, flip both the pan and the rack over. Gently wiggle and lift the pan away from the cornbread, leaving your perfectly formed cornbread on the rack to cool further.
- Get Creative with Add-ins and Serving: Instant Pot cornbread provides a fantastic canvas for flavor experimentation. Don’t hesitate to personalize your batter with a variety of delicious additions!
- Savory Enhancements: Incorporate fresh or thawed corn kernels for extra texture and sweetness, diced jalapeños for a touch of heat, or shredded cheese (cheddar, Monterey Jack, or a Mexican blend work wonderfully) for cheesy goodness. Sautéed onions, bacon bits, or a sprinkle of fresh herbs like chives or cilantro can also elevate the savory profile.
- Sweet Twists: A handful of blueberries or a light sprinkle of cinnamon can transform it into a breakfast-friendly treat.
- Serving Suggestions: While delicious on its own, Instant Pot cornbread truly shines when served warm with a drizzle of honey or a generous pat of butter. It’s the ideal accompaniment to chili, stews, soups, BBQ ribs, or even as a side for roasted chicken. And for a unique and flavorful meal, turn any leftovers into a vibrant cornbread salad – a Southern classic that’s both hearty and refreshing.
- Achieving Room Temperature Ingredients: For the best texture and consistency, ensure your eggs and buttermilk are at room temperature. This helps them incorporate more smoothly into the batter, preventing lumps and ensuring a uniform rise. If you’re short on time, you can quickly warm cold eggs by placing them in a bowl of warm water for 5-10 minutes, and warm buttermilk by gently microwaving it for 10-15 seconds.
- Do Not Overmix: When combining the wet and dry ingredients, mix just until they are combined. Overmixing can develop the gluten in the flour too much, leading to a tougher, less tender cornbread. A few small lumps are perfectly fine and often indicate a properly mixed batter.
- Natural Release is Key: Allowing the Instant Pot to naturally release pressure for 10 minutes is crucial. This gentle release method helps the cornbread to set properly and prevents it from cracking or sinking due to a sudden temperature change. Don’t be tempted to quick release immediately after cooking!
Explore More Instant Pot Favorites!
The Instant Pot is a versatile kitchen appliance that can handle much more than just cornbread! If you’ve enjoyed the ease and efficiency of this recipe, we encourage you to dive into more delicious pressure cooker creations. Expand your culinary repertoire with these other fantastic Instant Pot recipes:
- Instant Pot Bacon
- Instant Pot Carne Asada
- The Best Instant Pot Chicken Tikka Masala
- Instant Pot Applesauce
- Instant Pot Jambalaya
- Japanese Curry in the Instant Pot
- Instant Pot Asparagus
- Dreamy Instant Pot Chicken and Rice
- Instant Pot Buffalo Chicken Dip
- Instant Pot Chicken Wings
If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!
For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Instant Pot Cornbread
15
1
5
1
20
Cheryl Malik
8
pieces of cornbread
Ingredients
-
2
large
eggs
at room temperature -
1 ½
cups
buttermilk
at room temperature -
¼
cup
melted butter -
1
cup
all-purpose flour
see Notes -
1 ½
cups
yellow cornmeal -
½
cup
granulated sugar
see Notes -
½
teaspoon
salt -
2
teaspoons
baking powder -
1
cup
water
for the Instant Pot -
honey
optional, to serve -
butter
optional, to serve
Equipment
- Instant Pot cake pan (or round baking pan that fits)
- Cooking spray
- Large bowl (2)
- Whisk
- Aluminum foil
- Instant Pot
- Instant Pot trivet
- Wire cooling rack
Instructions
- Generously spray your Instant Pot-safe cake pan with cooking spray or grease with butter. Set it aside, ready for the batter.
- In a large mixing bowl, combine the room temperature eggs, buttermilk, and melted butter. Whisk these wet ingredients together thoroughly until they are well combined and smooth. Set this bowl aside.
- In a separate large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, salt, and baking powder until all the dry ingredients are evenly distributed. Gradually pour the dry mixture into the wet ingredients, whisking constantly but gently to combine. Mix just until no streaks of dry flour remain; be careful not to overmix, as this can result in tough cornbread.
- Carefully pour the prepared cornbread batter into your greased cake pan. Once the batter is in, securely cover the entire pan with aluminum foil, ensuring a tight seal to prevent any moisture from entering during the steaming process.
- Pour 1 cup of water into the bottom of your Instant Pot liner. Place the Instant Pot trivet (or a steamer rack) into the pot. Carefully set the foil-covered cake pan onto the trivet, ensuring it is stable and level. Lower the trivet and pan into the Instant Pot.
- Secure the Instant Pot lid, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 50 minutes on High Pressure. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes of natural release, carefully quick release any remaining pressure by turning the valve to the “Venting” position until the float valve drops.
- Once the pressure has fully released, carefully remove the lid. Using oven mitts or a pot holder, lift the trivet and cake pan out of the Instant Pot. Transfer the cake pan to a wire cooling rack and remove the foil cover. Allow the cornbread to cool in the pan for 5 minutes. After 5 minutes, invert the cornbread onto the wire rack to finish cooling completely, or serve warm. Slice into wedges and serve with a drizzle of honey and a dollop of butter, if desired, for an extra touch of indulgence.
Notes
- To Make it Added-Sugar Free: For a delicious cornbread without added sugar, simply substitute the granulated sugar with an equal amount of granular Swerve or monk fruit sweetener. These alternatives provide sweetness without affecting the texture significantly.
- To Make it Gluten Free: Achieving a gluten-free Instant Pot cornbread is simple! Just swap the all-purpose flour for a 1:1 gluten-free all-purpose flour blend. Ensure your chosen blend is suitable for baking, and you’ll still achieve a wonderfully tender and moist result.
- Instant Pot Model Considerations: This recipe was rigorously tested and perfected using a 6-quart Instant Pot. If you are using a smaller (e.g., 3-quart) or larger (e.g., 8-quart) pressure cooker, you might need to make slight adjustments to the recipe, particularly the amount of batter and potentially the cook time. A smaller pressure cooker will necessitate less batter to prevent overflow, which in turn might require a shorter cook time. Always ensure your baking pan fits comfortably within your Instant Pot without touching the sides.
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes and how generously you slice the cornbread.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional additions such as honey or butter for serving. Actual macronutrient counts may vary slightly depending on specific brands, types of ingredients used, and any modifications made.
To determine the precise weight of one serving, prepare the recipe exactly as instructed. Once the finished recipe has cooled, weigh the entire batch (excluding the weight of the container). Then, divide the total weight by 8 to find the approximate weight of a single serving.
Nutrition Information
Serving:
1
piece of cornbread
|
Calories:
317
kcal
|
Protein:
8
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Trans Fat:
1
g
|
Total Carbs:
49
g
|
Fiber:
3
g
|
Sugar:
15
g
|
Net Carbs:
46
g
|
Cholesterol:
67
mg
|
Sodium:
370
mg
|
Potassium:
193
mg
|
Calcium:
124
mg
|
Iron:
2
mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Cheryl Malik
In conclusion, this Instant Pot cornbread recipe offers a convenient and delightful alternative to traditional baking methods, yielding a uniquely moist, buttery, and satisfying result every time. Its ease of preparation, coupled with the ability to free up your oven and customize flavors, makes it an ideal addition to your culinary repertoire. Whether you’re a seasoned Instant Pot user or new to pressure cooking, this recipe promises a straightforward path to homemade cornbread that will impress your family and friends. Don’t hesitate to give it a try and discover your new favorite way to make this beloved Southern staple!