Instant Pot Cornbread Recipe
When I think of comfort food, the first dish that comes to mind is Instant Pot Cornbread Recipe. Growing up, cornbread was a staple at our family gatherings, always warm and fragrant, accompanying hearty stews and chili. It was a simple but cherished dish that brought everyone together around the table. As I got older, I realized how versatile this dish could be, adapting it for various occasions and flavors. The convenience of making cornbread in the Instant Pot has truly revolutionized my cooking experience. Not only does it retain the moisture and fluffiness, but it also saves time, allowing you to focus on what really matters—enjoying the company of loved ones.
Recipe Snapshot
1 hr 15 mins
20 mins
55 mins
Medium
180 kcal
4 g
Vegan, Gluten-Free, AIP
5 g
Wooden Spoon, Frying Pan, Chef’s Knife, Whisk, Instant Pot
The Beauty of This Instant Pot Cornbread Recipe
Quick and Easy Preparation
The beauty of the Instant Pot Cornbread Recipe lies in its simplicity. You can whip it up in no time, making it an ideal choice for busy weeknights or unexpected guests. With just a few ingredients, you’ll have a delicious side dish ready to impress.
Perfectly Moist and Fluffy
Cooking cornbread in an Instant Pot ensures a perfectly moist and fluffy texture that can sometimes be hard to achieve with traditional methods. The pressure cooking creates a steam environment that prevents dryness, resulting in a delectable treat that everyone will rave about.
Customizable Flavors
The Instant Pot Cornbread Recipe can easily be modified to suit your taste. Add in some jalapeños for a spicy kick, or shredded cheese for an extra layer of flavor. You can also experiment with different types of cornmeal or even throw in some herbs and spices to make it uniquely yours.
A Crowd-Pleaser
This cornbread recipe is sure to be a hit at any gathering. Whether it’s a family barbecue, potluck, or holiday feast, everyone will want a slice. Pair it with your favorite chili or soup for a comforting meal or serve it as a delightful side at your next dinner party.
Healthier Option
With the right ingredients, cornbread can be a healthier option compared to store-bought alternatives. By making it at home, you control what goes in, making it easier to incorporate wholesome ingredients like whole grain cornmeal and reducing sugar as desired.
Family Tradition
Lastly, making cornbread can become a family tradition, passed down through generations. Each time you bake it, you create new memories with loved ones, reminding everyone of the warmth and comfort that comes from sharing a meal together.
Ingredients You’ll Need for Instant Pot Cornbread Recipe
The ingredients for the Instant Pot Cornbread Recipe are simple and effective, working together to create a deliciously moist bread. Each element plays a crucial role: the cornmeal provides a lovely texture, while the buttermilk adds richness and tang. You’ll find that the balance of flavors makes this cornbread a standout at any meal.
- 1 egg: Acts as a binding agent, helping to hold the ingredients together.
- 1 cup buttermilk: Adds moisture and a slight tang, making the cornbread tender.
- 1/4 cup vegetable oil: Keeps the bread moist and enhances flavor.
- 1 cup all-purpose flour: Provides structure to the cornbread.
- 1 cup yellow cornmeal: The star ingredient giving the bread its unique flavor and texture.
- 1/4 cup granulated sugar: Adds sweetness to balance the savory elements.
- 1/3 brown sugar: Enhances the flavor with its rich, caramel notes.
- 1 tablespoon baking powder: Acts as a leavening agent, giving the bread its rise.
- 1 teaspoon baking soda: Works with the buttermilk to create a light texture.
- 1 teaspoon kosher salt: Balances the sweetness of the sugars.
- 1/2 cup corn kernels: Adds a burst of flavor and texture to the cornbread.
Putting Together Instant Pot Cornbread Recipe
Making the Instant Pot Cornbread Recipe is a straightforward process that can be done in just a few steps. Follow along as we transform simple ingredients into a mouthwatering side dish that will impress everyone at the table.
- Start by spraying a 7-inch by 3-inch cake pan with baking spray. This will ensure that your cornbread releases easily after cooking.
- In a large mixing bowl, whisk the egg until it’s fluffy. This step is crucial as it helps to incorporate air for a lighter texture.
- Next, add in the buttermilk and vegetable oil. Whisk everything together until it’s well combined. You want the mixture to be smooth without any lumps.
- It’s time to incorporate the dry ingredients. Add the all-purpose flour, yellow cornmeal, both types of sugar, kosher salt, baking powder, and baking soda. Stir gently until the mixture is just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Now, fold in the corn kernels to add a burst of flavor throughout the batter. This is where you can get creative and add in jalapeños or cheese if you wish.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Ensure that it’s evenly distributed for even cooking.
- Wrap the pan tightly in foil, covering both the top and bottom. This step is important to prevent water from seeping into the batter during cooking.
- In your Instant Pot, pour 1 cup of water into the bottom and place a trivet inside. If your trivet doesn’t have handles, create a sling out of foil to help lower the cake pan into the pot easily.
- Lock the lid on your Instant Pot and ensure the valve is set to “Sealing”.
- Cook on HIGH PRESSURE for 55 minutes. Once the time is up, allow the pressure to release manually for 15 minutes before performing a quick release.
- Carefully remove the pan from the Instant Pot, and let the cornbread cool in the pan for about 10 to 15 minutes. This cooling period will help the cornbread set up nicely.
- After cooling, slice your cornbread and serve it warm with a lovely drizzle of honey on top. Enjoy!
Things Worth Knowing
- Always make sure to check the sealing valve on your Instant Pot before cooking. A proper seal ensures that the pressure builds correctly, which is vital for cooking.
- If you’re unsure about the doneness of the cornbread, you can use a toothpick. Insert it into the center, and if it comes out clean, your cornbread is ready!
- Don’t rush the cooling process. Allowing the cornbread to cool properly in the pan helps it maintain its texture and prevents it from being too crumbly.
- If you wish to double the recipe, make sure to use a larger pan that fits the bottom of your Instant Pot, or cook in batches.
Helpful Notes about Instant Pot Cornbread Recipe
Every cooking experience can be heightened with some helpful tips. Here are a few insights I’ve gathered over time that can make your cornbread-making journey smoother:
- Storage: To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to two days or refrigerated for up to a week.
- Freezing: Yes, you can freeze cornbread! Simply slice it into individual portions, wrap them well, and store in a freezer-safe bag. Thaw in the refrigerator overnight before reheating.
- Pairing: This cornbread pairs wonderfully with soups like chili or hearty stews. It also serves well as a side with grilled meats or salads.
- Variations: Experiment with flavors! Add herbs, spices, or mix-ins like cheese or jalapeños to customize your cornbread.
- Serving Suggestion: Serve your cornbread warm with butter, honey, or your favorite spread to enhance its flavor.
Serving This Instant Pot Cornbread Recipe
Serving your Instant Pot Cornbread Recipe can be just as delightful as making it. Here are some ideas to consider:
- Ideal for Family Dinners: This cornbread is perfect for family dinners, especially when paired with comforting dishes like chili or vegetable soup.
- Great for Gatherings: Bring this cornbread to potlucks or BBQs; its warm, inviting flavor will surely be a hit.
- Seasonal Pairing: It’s fantastic for fall gatherings and holiday meals, offering a cozy touch during festive occasions.
- Breakfast Option: Serve slices of cornbread warm with a drizzle of honey for a sweet breakfast treat.
- Storage Tips: Leftover cornbread should be kept in an airtight container. It can last for a couple of days at room temperature, but for longer freshness, refrigerate or freeze it.
FAQ
Conclusion
The Instant Pot Cornbread Recipe is more than just a side dish; it’s a heartwarming staple that brings joy to any meal. Its fluffy texture and delightful flavor make it a must-try for everyone. I encourage you to give this recipe a go—it’s quick, easy, and sure to impress your family and friends. Enjoy the warmth and love that comes from sharing this dish at your next gathering!
Instant Pot Cornbread Recipe
Equipment
- Wooden Spoon
- Frying Pan
- Chef's Knife
- Whisk
- Instant Pot
Ingredients
- 1 egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup corn kernels
Instructions
- 1. Start by spraying a 7-inch by 3-inch cake pan with baking spray. This will ensure that your cornbread releases easily after cooking.
- 2. In a large mixing bowl, whisk the egg until it's fluffy. This step is crucial as it helps to incorporate air for a lighter texture.
- 3. Next, add in the buttermilk and vegetable oil. Whisk everything together until it's well combined. You want the mixture to be smooth without any lumps.
- 4. It’s time to incorporate the dry ingredients. Add the all-purpose flour, yellow cornmeal, both types of sugar, kosher salt, baking powder, and baking soda. Stir gently until the mixture is just combined. Be careful not to overmix; a few lumps are perfectly fine.
- 5. Now, fold in the corn kernels to add a burst of flavor throughout the batter. This is where you can get creative and add in jalapeños or cheese if you wish.
- 6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Ensure that it’s evenly distributed for even cooking.
- 7. Wrap the pan tightly in foil, covering both the top and bottom. This step is important to prevent water from seeping into the batter during cooking.
- 8. In your Instant Pot, pour 1 cup of water into the bottom and place a trivet inside. If your trivet doesn't have handles, create a sling out of foil to help lower the cake pan into the pot easily.
- 9. Lock the lid on your Instant Pot and ensure the valve is set to “Sealing”.
- 10. Cook on HIGH PRESSURE for 55 minutes. Once the time is up, allow the pressure to release manually for 15 minutes before performing a quick release.
- 11. Carefully remove the pan from the Instant Pot, and let the cornbread cool in the pan for about 10 to 15 minutes. This cooling period will help the cornbread set up nicely.
- 12. After cooling, slice your cornbread and serve it warm with a lovely drizzle of honey on top. Enjoy!
Notes
- Storage: To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to two days or refrigerated for up to a week.
- Freezing: Yes, you can freeze cornbread! Simply slice it into individual portions, wrap them well, and store in a freezer-safe bag. Thaw in the refrigerator overnight before reheating.
- Pairing: This cornbread pairs wonderfully with soups like chili or hearty stews. It also serves well as a side with grilled meats or salads.
- Variations: Experiment with flavors! Add herbs, spices, or mix-ins like cheese or jalapeños to customize your cornbread.
- Serving Suggestion: Serve your cornbread warm with butter, honey, or your favorite spread to enhance its flavor.
