Instant Pot Cornbread Recipe

Name: Instant Pot Cornbread Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Cuisine: Southern,American
Ingredients: 1 1/2 cups cornmeal; 1/2 cup all-purpose flour; 1 tablespoon baking powder; 1 tablespoon sugar, or to taste; 3/4 teaspoon salt; 2 large eggs; 1 cup buttermilk, well-shaken; 1/2 cup (8 tablespoons) unsalted butter, melted; 1/2 cup thinly sliced green onions, optional; 1/2 cup shredded cheddar cheese, optional; 1/2 cup corn kernels, optional

Homemade cornbread is quickly prepared in an Instant Pot, offering a delicious and energy-efficient alternative to oven baking.

⭐ 3.5 (21 reviews) Prep: 10 minCook: 35 minTotal: 65 minYields: 8 servings

Category Tags:

Breakfast Brunch Dinner Side Dish Snack Bread

Cuisine Tags:

Southern American

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Instructions

Prepare a 7x3-inch push or springform pan with nonstick spray.
In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt; mix thoroughly.
Whisk eggs and buttermilk in a separate bowl.
Add the egg-buttermilk mixture and melted butter to the dry ingredients. Stir until just moistened, then fold in green onions, cheese, and corn if using.
Pour 1 1/2 cups of water into the Instant Pot. Spread batter in the prepared pan, cover tightly with foil, and place it on the trivet inside the pot.
Lock the lid and set the vent to sealing. Pressure cook on high for 35 minutes. Allow 10 minutes natural pressure release, then quick release any remaining pressure.
Transfer cornbread to a rack, remove foil, and cool for 10 minutes before removing the pan sides, slicing, and serving.

Nutritional Info (per serving)

Calories: 250 kcal

Carbohydrate: 27 g

Cholesterol: 78 mg

Fiber: 2 g

Protein: 5 g

Saturated Fat: 8 g

Sodium: 556 mg

Sugar: 3 g

Fat: 14 g

Unsaturated Fat: 0 g