Instant Pot Cornbread Recipe
The ultimate comfort food, this Instant Pot Cornbread Recipe is moist and fluffy, perfect for any meal. Enjoy it warm as a side dish or as a tasty treat on its own. It's quick to prepare, making it an easy weeknight dinner addition that everyone will love!
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.