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Instant Pot Cornbread

My instant pot cornbread recipe is a true delight! The classic buttermilk batter comes out moist and tasting delicious every time!

When I was growing up I would sometimes be greeted with a large cornbread on Sunday mornings. I can remember that they were extremely buttery and fluffy when you broke them apart and that always stuck with me. A sweet tasting bread that wasn’t too sweet was the appeal. Somewhere in between a loaf of bread and cake I would say.

Usually I would make some cornbread in the oven but sometimes in the summer the temperatures start hovering around the mid 70’s and you have a couple options: turn on the air conditioner or keep the windows open and try not to create too much heat in the kitchen. This is one reason why making the cornbread in your instant pot makes so much sense, your kitchen doesn’t heat up.

This is one of those meals that is great as a little desert, a nice breakfast with butter on top, or a good side dish for a barbecue. The versatility of cornbread is really great. Put it together with a bowl of chili and you’re set for a very pleasant meal.

Ingredients:

1 1/2 cups cornmeal

2/3 cup all purpose flour

1 teaspoon salt

2 large eggs

1/4 cup sugar

4 tablespoons unsalted butter, melted

1 cup buttermilk or whole milk

Instructions:

Line the base of a 7 inch round springform pan with an 8 inch round of parchment paper.

Secure the collar on the springform pan, closing it onto the base so the parchment round is clamped in.

Lightly grease the sides of the pan with butter or nonstick cooking spray. (In lieu of a springform pan, you can use a round cake pan.)

Fold a 20 inch long sheet of aluminum foil in half lengthwise twice to create a 3 inch wide strip.

Center it underneath the pan to act as a sling for the lifting the pan in and out of the instant pot.

Pour 1 1/2 cups water into the instant pot and place the trivet inside.

In a bowl, whisk together the cornmeal, flour, baking powder, and salt.

In a small bowl, whisk together the eggs and sugar.

Whisk in the butter, then the milk.

Whisk the wet mixture into the dry mixture until a smooth batter forms, then pour the batter into the prepared pan.

Holding the ends of the foil sling, lift the springform pan and lower it into the pot.

Fold over the ends of the sling so they fit inside the pot.

Secure the lid and set the pressure release to sealing.

Select the manual setting and set the cooking time for 35 minutes at high pressure.

Perform a quick release by moving the pressure release to venting.

Open the pot, taking care not to drip condensation from the lid onto the bread.

Wearing heat mitts, grasp the ends of the sling to lift the springform pan out of the instant pot.

Let the bread rest in the pan for 5 minutes, then run a knife around the edge of the bread to loosen it from the pan sides.

Remove the pan collar, then transfer to a cutting board. Cut into wedges and serve.

Instant Pot Cornbread

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• Author: Fluffy

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Description

When I was growing up I would sometimes be greeted with a large cornbread on Sunday mornings. I can remember that they were extremely buttery and fluffy when you broke them apart and that always stuck with me. A sweet tasting bread that wasn’t too sweet was the appeal. Somewhere in between a loaf of bread and cake I would say.

Usually I would make some cornbread in the oven but sometimes in the summer the temperatures start hovering around the mid 70’s and you have a couple options: turn on the air conditioner or keep the windows open and try not to create too much heat in the kitchen. This is one reason why making the cornbread in your instant pot makes so much sense, your kitchen doesn’t heat up.

This is one of those meals that is great as a little desert, a nice breakfast with butter on top, or a good side dish for a barbecue. The versatility of cornbread is really great. Put it together with a bowl of chili and you’re set for a very pleasant meal.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups cornmeal
• 2/3 cup all purpose flour
• 1 teaspoon salt
• 2 large eggs
• 1/4 cup sugar
• 4 tablespoons unsalted butter, melted
• 1 cup buttermilk or whole milk

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Instructions

1. Line the base of a 7 inch round springform pan with an 8 inch round of parchment paper.
2. Secure the collar on the springform pan, closing it onto the base so the parchment round is clamped in.
3. Lightly grease the sides of the pan with butter or nonstick cooking spray. (In lieu of a springform pan, you can use a round cake pan.)
4. Fold a 20 inch long sheet of aluminum foil in half lengthwise twice to create a 3 inch wide strip.
5. Center it underneath the pan to act as a sling for the lifting the pan in and out of the instant pot.
6. Pour 1 1/2 cups water into the instant pot and place the trivet inside.
7. In a bowl, whisk together the cornmeal, flour, baking powder, and salt.
8. In a small bowl, whisk together the eggs and sugar.
9. Whisk in the butter, then the milk.
10. Whisk the wet mixture into the dry mixture until a smooth batter forms, then pour the batter into the prepared pan.
11. Holding the ends of the foil sling, lift the springform pan and lower it into the pot.
12. Fold over the ends of the sling so they fit inside the pot.
13. Secure the lid and set the pressure release to sealing.
14. Select the manual setting and set the cooking time for 35 minutes at high pressure.
15. Perform a quick release by moving the pressure release to venting.
16. Open the pot, taking care not to drip condensation from the lid onto the bread.
17. Wearing heat mitts, grasp the ends of the sling to lift the springform pan out of the instant pot.
18. Let the bread rest in the pan for 5 minutes, then run a knife around the edge of the bread to loosen it from the pan sides.
19. Remove the pan collar, then transfer to a cutting board. Cut into wedges and serve.