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.
Love cornbread? Try our jalapeno cornbread next. Or whip up some kid friendly corn dog muffins for the family!
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.
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.
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.
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.
Easy Recipes:
Instant Pot Cornbread
Equipment
Ingredients
- 1 large egg
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup water for the Instant Pot
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.
- 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.
- 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.
Notes
- Recipe tested in 6qt Instant Pot. Cook time does not include time it takes to come to pressure.
Nutrition
Thick slices of Instant Pot Cornbread. Perfect, buttery, moist cornbread is easy to make with a big bowl of chili.
Made this cornbread today in my IP-sized spring form pan and it turned out FANTASTIC! Liberally sprayed the pan before putting the batter in. “Made” buttermilk using the 1TBSP vinegar to remainder of one cup milk and let sit on counter while assembling other ingredients. Followed all other ingredients as per the recipe. Put in IP and set timer for 55 mins at 4:00pm, then left for a swim meet. Returned at 7:00pm (and IP had just natural released and was keeping it warm) and the cornbread turned out GREAT! Took it out of the IP, used a paper towel to absorb the excess moisture off the top, and popped it in a 350-degree oven for about 10-15 mins while I set the table and assembled salads. CROWD PLEASER! I will definitely be making this corn bread again in the future – thank you for the great recipe!
Thank you for letting us know!! So glad you enjoyed the recipe 🙂
Can this be adapted to a 7 by 2 pan?
I made this today, unfortunately it didn’t rise, but it tasted great. I cur the sugar in half and added chopped jalapenos. It was perfectly cooked though. I will definitely try this recipe again.
Double check your leavener to make sure it’s not out of date. They usually only last 6 months!
I have followed this recipe 2x, using the pan you recommended. The first batch was with Kroger brand cornmeal and the other with Aunt Jemima brand. Both times worked out perfectly! Thank you for sharing Such a simple and versatile recipe! (6 qt InstantPot Duo SV on the trivet, with and without aluminum foil covering the top.)
So glad. It’s something we make often here!!
55 minutes in a pressure cooker? It takes half the time in the oven. This is weird.
Many people full-time in RVs. The ovens aren’t very good. There is a reason I have two instant pots.
Can I use Bisquick instead of buttermilk and flour?
My question as well … and would it alter the cooking time?
I tried this last night and it worked perfectly. I used a 7×3″ springform pan. Delicious! Thank you!
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.
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,
The recipe turned out perfectly, and the cornbread was delicious.
Great to hear!
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?
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!)?
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?
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.
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?
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).
I had the same problem! This is the second IP cornbread recipe that I’ve tried, and with both recipes it comes out raw in the middle. I use IP almost daily, and cornbread is the only thing that doesn’t come out. I can’t figure it out. I know for sure that it was at high pressure and that the valve was in the right spot. I wish I could figure this out! I baked it for 20 minutes at 350 F to make it solidify. I’d welcome any insights! 🙂
Thank you Aimee
I just Love All your Recipes
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
Made this tonight. The middle was like pudding. What did I do wrong?
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.
I did everything right. And mine was raw. Putting it back in see if it helps
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.
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….
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!
I would hate to give bad advice since I’ve not tried a mix, or even know how full it fills the pan. I’m sorry.
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!
I just discovered I have a 6 cup Bundt pan. Could I use that for this recipe?