★★★★★

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.

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

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.

The Best Cornbread Recipe

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.

How to Make Cornbread {in the Instant Pot}

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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.

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.

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If you love this Cornbread, here are a few other recipes you may enjoy:

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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 186 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 16mg Sodium: 365mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 12g Sugar Alcohols: 0g Protein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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

Aimee

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**

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Posted on February 5, 2020

Comments & Reviews

  1. 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!

  2. 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!

    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.

  3. 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).

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