Instant Pot Cornbread
This recipe for Instant Pot cornbread comes out perfectly moist every time! It has a sweet cakey flavor and tastes great paired with soup or chili.
Servings: 6
Calories: 633kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg beaten
- 1 cup milk
- 1/2 cup vegetable oil
- 1/2 cup frozen corn kernels thawed
- 1 cup water
Instructions
- Pour 1 cup water into Instant Pot. Add trivet.
- Grease a (6-cup) bundt pan and set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Make a well in center of dry ingredients and pour in the egg, milk, and vegetable oil.
- Fold dry ingredients into wet ingredients until just combined.
- Add in corn and mix until evenly distributed.
- Pour cornbread batter into bundt pan. Cover pan with a paper towel and then tightly with foil.
- Create a foil sling and carefully lower bundt pan into Instant Pot®.
- Close lid and set pressure release to sealing.
- Press manual or pressure cook button and set to 25 minutes.
- Allow pressure to naturally release for 10 minutes. Quick release remaining pressure.
- Let cool on a wire rack before serving.
Notes
Keep in mind that cooking cornbread under pressure adds a lot of moisture to the cooking area. This recipe recommends covering the bundt pan with a paper towel and then covering tightly with foil.
I also recommend this method with my instant pot double chocolate zucchini bread and instant pot banana bread because it keeps excess moisture out, which can change the way the cornbread cooks and could affect the outcome of your cornbread.
Nutrition
Serving: 1g | Calories: 633kcal | Carbohydrates: 107g | Protein: 7g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 17g | Cholesterol: 34mg | Sodium: 380mg | Fiber: 2g | Sugar: 67g