Cornbread cooked in the Instant Pot is surprisingly tasty and has a wonderful firm texture. When the oven is not an option, the pressure cooker is an excellent alternative. Even if the oven is available, there are a few more reasons you might choose to use your Instant Pot—it uses far less energy and doesn't heat up the kitchen.
This version is a typical Southern cornbread, made with little or no sugar and some optional add-ins. If you prefer sweet cornbread, feel free to increase the sugar to about 1/3 to 1/4 cup.
Whether you like it savory or somewhat sweet, cornbread is fabulous with bean dishes, Southern-style greens, chili, and barbecue. Some people like to crumble it in milk or drizzle it with honey. If you happen to have leftovers, make cornbread salad or use it as a base in a breakfast casserole.
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar (or to taste)
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (well-shaken)
- 1/2 cup butter (melted)
- Optional: 1/2 cup green onions (thinly sliced)
- Optional: 1/2 cup shredded cheddar cheese
- Optional: 1/2 cup corn kernels
Gather the ingredients.
Spray a 7 x 3-inch push pan or springform pan with nonstick cooking spray.
In a large bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir or whisk to blend the dry ingredients thoroughly.
In a medium bowl, whisk the eggs with the buttermilk.
Add the egg and buttermilk mixture to the dry ingredients along with the melted butter. Stir just until moistened, then fold in the green onions, cheese, and corn, if using.
Pour 1 1/2 cups of water into the inner pot of the Instant Pot.
Spread the batter evenly in the prepared pan.
Cover the pan tightly with foil and place it on the trivet. Lower the trivet with the cornbread into the pot.
Lock the lid in place and move the steam release vent to the sealing position. Select pressure cook or manual (high pressure) and set the timer for 35 minutes. When the time is up, let the pressure come down naturally for 10 minutes, then carefully move the steam release valve to the venting position to release the remaining pressure.
Transfer the cornbread to a rack and remove the foil. Let it cool for 10 minutes.
Remove the sides of the pan.
Slice the cornbread and enjoy it plain or with butter or honey.
- Mexican Cornbread: Fold in 1 (4-ounce) can of well-drained chopped green chilies along with the corn and shredded cheese.
- Bacon Cheddar Cornbread: Fold a few tablespoons of diced cooked bacon into the batter along with the cheddar cheese. If desired, add the corn and green onions.