★★★★★

Instant Pot Cornbread

Instant Pot Cornbread is moist and buttery! You’ll love this golden cornbread recipe, so thick and tender! Perfect with a bowl of hot chili or bowl of Jambalaya.

Cornbread made in the Instant Pot. Dunked in a bowl of chili.

The Best Cornbread Recipe

For years I’ve wondered why people just LOVE cornbread. I mean, it’s great DUNKED in a bowl of chili, but that’s only because it makes it moist and tender all soaked up in tomato sauce.

But on it’s own? I’ve always thought it was too dry and crumbly.

Until now.

Thank you Instant Pot. Being cooked under pressure adds an immense amount of moisture to this Cornbread, while still maintaining that perfect buttery flavor and tender crumb texture.

Thick slice of cornbread cut out of the whole pan.

Cornbread is all about the ratios. And what makes a perfect cornbread? The ingredients.

You’ll want to have a 1:1 ratio of all-purpose flour to yellow cornmeal.

And while some southerners may disagree, I love sugar in my cornbread. That sweetness is perfect!

Why this is the BEST cornbread recipe?

  • Easy to Make!
  • No Mixer needed
  • Buttery flavor, thick slices
  • Moist and Tender!
  • One of the best Instant Pot Recipes.

Use my hashtag #shugarysweets

Follow Shugary Sweets on Instagram
Screenshot of Instagram
Corn bread on plate with pressure cooker in background.

Step by Step Instructions

First, you’ll need a 7×3-inch cake pan. I use the Fat Daddio Push Pan (which is also perfect for Instant Pot Cheesecake!). Spray with baking spray and set aside.

STEP 1. In a bowl, whisk egg until fluffy (about 15 seconds). Add milk and oil. Add flour, cornmeal, sugar, kosher salt, and baking powder.

Pour batter into prepared pan. Wrap top in foil, then take a second piece of foil and wrap the bottom too.

Pour 1 cup of water into the bottom of the Instant Pot.

Place foil wrapped pan on a sling (or trivet) and lower into the pressure cooker.

STEP 2. Pressure Cook.

Lock the lid and make sure the valve is set to “SEALING.”

Select HIGH PRESSURE and a cook time of 55 minutes.

When the cook time ends, allow pressure to naturally release for 10 minutes, then do a quick release of the valve.

Wipe off the excess moisture from the top of the foil and remove foil completely.

Slice and enjoy warm.

Slice of corn bread with butter.

How to Serve Cornbread

Cornbread is delicious served with a bowl of soup or Instant Pot chili.

Some of our favorites include:

You can also enjoy a warm slice of cornbread for breakfast topped with fresh butter and a drizzle of honey.

Pin this now to save for later

Pin this recipe to your favorite Board
Screenshot of Pinterest

Easy Recipes:

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 12 servings

Instant Pot Cornbread

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour

Instant Pot Cornbread is moist and buttery! You’ll love this golden cornbread recipe, so thick and tender! Perfect with a bowl of hot chili.

Ingredients

  • 1 egg
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1 cup water (for the Instant Pot)

Instructions

    1. First, you’ll need a 7×3-inch cake pan. I use the Fat Daddio Push Pan (which is also perfect for Instant Pot Cheesecake!). Spray with baking spray and set aside.
    2. In a bowl, whisk egg until fluffy (about 15 seconds). Add milk and oil. Add flour, cornmeal, sugar, kosher salt, and baking powder.
    3. Pour batter into prepared pan. Wrap top in foil, then take a second piece of foil and wrap the bottom too.
    4. Pour 1 cup of water into the bottom of the Instant Pot.
    5. Place foil wrapped pan on a sling (or trivet) and lower into the pressure cooker.
    6. Lock the lid and make sure the valve is set to “SEALING.”
    7. Select HIGH PRESSURE and a cook time of 55 minutes.
    8. When the cook time ends, allow pressure to naturally release for 10 minutes, then do a quick release of the valve.
    9. Wipe off the excess moisture from the top of the foil and remove foil completely.
    10. Slice and enjoy warm.

Notes

  • Recipe tested in 6qt Instant Pot. Cook time does not include time it takes to come to pressure.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 365mgCarbohydrates: 28gFiber: 1gSugar: 12gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thick slices of Instant Pot Cornbread. Perfect, buttery, moist cornbread is easy to make with a big bowl of chili.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on February 5, 2020

Comments & Reviews

  1. So MUCH sugar! I’ll be trying this tonight with half the amount called for, possibly as little as 3 Tbsp, with some roasted green chiles and cheddar.

  2. Made the cornbread last night, looked great, but wasn’t fully cooked in center. Used a springform pan, not fat daddio otherwise followed instructions exactly.
    Had a dense texture, not like cornbread at all. Left it in the warm Shut off oven for a while and it dried out,

  3. Mine came out much darker than the pictures. Almost brown. Taste is good, but not quite as moist as I’d like. What should I adjust?

  4. I made this the other day and it was great! BUT, hubby thought it should be courser. I used fine ground corn meal. Should it be a different grind (if there are different grinds!)?

    1. Hmm, I have no idea about that, LOL. The instant pot does make it less dry and crumbly, so maybe that’s why he felt the texture was off?

  5. This certainly is the BEST cornbread I have ever made! Thank you for the recipe! I followed it exactly and it came out looking exactly as your photos. And, it tasted just as you described it. My family loved it too. This will be made often in my house.

  6. Just made this and it came out raw. I used a cooking spray in lieu of baking spray and believe everything else was followed ok. Could that make a difference?

    1. No that definitely wouldn’t make a difference. I would make sure that it was on HIGH PRESSURE and that your seal and valve are correctly in place (I’ve had my seal not secure inside and a cheesecake came out raw because of that).

    1. I used the same pan you did and followed the exact recipe but my cornbread wasn’t cooked in the middle. The outside edge was very good. I will try it again and cook it an extra 5 min

    1. First, I would double check that the pan you used was the correct size. Also check the inner ring is in place and that the valve on top was set to “sealing.” and that it was on HIGH pressure. After the long amount of cook time I can’t imagine it not being done.

        1. I have the same problem with my instant pot. Put it back in 15 minutes and was still doughy in the middle. I have the same issue with cheesecake. I do everything exactly according to directions. Have read lots of people with same problem, but can never find an answer beyond checking the sealing ring, etc.

        2. I made last night and had to throw away bc it was raw. Tried again tonight… just put back in for another 20 min. We’ll see….

  7. I have a big bag of Marie Calendars corn bread mix. Do you think that this mix would work in an instant pot? I want you to know that any time I need a recipe for anything, I go to your blog first! Thank you for sharing!

  8. This sounds so good! Not meaning to sound dense but what do you mean when you say to wrap the bottom of the pan in foil? Can’t wait to try it!

Leave a Reply

Your email address will not be published. Required fields are marked *