Buttermilk, sugar, and cornmeal are the secrets of this wonderful and delicious bread you can make in your Instant Pot in 30 minutes.
This is simply the best recipe for a sweet and fluffy and traditional cornbread.
The cornbread is a Southern staple dish and it is just amazing. You can serve one with pot roast, with beef stew, chicken stew, or just smeared with some honey and butter.
Table of Contents
Why should I make cornbread anyway?
The cornbread you will get is soft, tender, and just enough moist. I have tried other types and other recipes, but this one works the best in the Instant Pot. I am sure you will love it too :]
What to use instead of cornmeal?
If you do not have cornmeal, you can use polenta or a cup of fresh or thawed corn kernels. If you use corn kernels, make sure you blend them with buttermilk until you have a smooth mixture. Follow the recipe afterward.
I made this recipe with some variations a few days ago. I reduced the amount of sugar to ⅓ of the cup and added 2 tablespoon of honey.
I also tried it with brown sugar and it works great as well.
If you want something special, just add 3 tablespoon of sour cream. The bread did not become soggy, and it had an unusual twist to the flavor.
Can I make it gluten-free?
Yes, you can turn the cornbread into a gluten-free bread. Make sure you are using gluten-free certified flour and cornmeal. Naturally, corn is gluten-free, but due to cross-contamination, always search for GF-labeled products.
How to serve
As mentioned, you can eat your cornbread with different stews, chilis, and even jambalaya.
It is also great to serve it with fresh salads, or delicious pot roast. I personally Like it warm, with some butter on top.
Check out What to Serve With Cornbread for 20 more delicious ideas you can make at home.
How to make
Gather your ingredients:
In a mixing bowl, whisk the egg with sugar, oil, and buttermilk.
Fold in flour, cornmeal, salt, and baking powder.
Let the batter rest for 15 minutes before pouring into a greased pan or springform.
Pour 1 cup water into the Instant Pot and insert a trivet. Place the cornbread on top. Cover the bread with aluminum foil.
Lock the lid into place. Select Manual and set to High pressure. Cook the bread for 25 minutes.
Once the cooking cycle is done, perform a quick pressure release.
Remove the bread from the pan and serve.
Instant Pot Cornbread
- 1 egg
- 1 cup all-purpose flour
- 1 cup cornmeal
- ⅔ cup sugar
- 1 tablespoon baking powder
- 2 teaspoon salt
- 1 cup buttermilk
- 1 cup water for the Instant Pot
- ⅓ cup oil
- Grease a 7-inch round pan. Keep aside.
- In bowl, whisk egg with buttermilk, sugar, and oil.
- Fold in flour, cornmeal, salt, and baking powder.
- Let the mixture rest for 15 minutes.
- Place mixture into a prepared pan.
- Pour 1 cup of water in the Instant Pot.
- Arrange a trivet in the bottom of the Instant Pot.
- Place the pan on top of the trivet.
- Close the lid and cook on high pressure for 25 minutes.
- When cooking time ends, do a quick pressure release and open the lid.
- Transfer the bread pan onto a wire rack for 10 minutes to cool down before slicing.
- Cut into desired slices and serve 🙂
21 thoughts on “Instant Pot Cornbread”
The recipe is good except that it didn't cook in 25 minutes; it was all wobbly in the middle. I added 20 mins high pressure cooking + 10 mins NR. Also, I brown it for 10 minutes under the air fryer lid and it was golden brown and crisped on the bottom and sides, not so much on the top. All in all, a good recipe! I will try if I can reduce the total pressure cooking time of 45 mins a little next time.
Can you substitute flour with something else? Or a different recipe for diabetics?
I just made this recipe. It looked great coming out of the IP, but it was still goopy in the middle, so I would say 25 minutes is not long enough. The cooked part tasted good. So, I'll try this again and hope to get the cooking time right.
Well, I do not care for sweet cornbread. Will there be any problem if I just leave it out?
I don't think there will be any problem if you leave the sugar out, but I haven't tested it myself. I know you can reduce the amount of sugar to 1/3 cup without a problem.
Try unsweetened applesauce, maybe a reduced amount....experiment with it.
the only problem is you would end up with cornbread instead of corncake
Don't own an instant pot yet, but will be getting one soon. Can this cooked in a regular oven?
Yes it can, but I'm not sure exactly how to adjust the cook time or oven temp since this recipe was developed using an Instant Pot.
This recipe is very much like what was handed down in our family. 425 degree oven for 22 to 25 minutes. Use either a round cake pan or a cast iron skillet - about 1/4 inch of oil in the pan. Makes the crust crisp.
I have used a similar recipe (using regular milk, a bit less sugar and oil) in a regular oven. Preheat the cast iron skillet with a tbs. or so of oil or shortening. Pour in the batter. Baking time about 25 minutes.
Good to know, thanks for sharing!
Corrie, is it possible t replace the buttermilk with almond or rice milk?
I haven't tried it, but yes, it would work. I would suggest adding 1 tablespoon of lemon juice or vinegar to the milk alternative to make it more comparable. You could also try replacing the buttermilk with a vegan yogurt!
Why does everyone put sugar in cornbread? It is like eating cake . I don't want cake with my soup or beans .
It is just a personal preference. You can reduce the amount of sugar to 1/3 cup for a slightly sweet corn bread! Or, I don’t think there will be any problem if you leave the sugar out entirely, but I haven’t tested it.
It’s called Johnny cake. My mom always made it and so do I
Johnnie cake doesn’t have flour in the receipt.
Delicious! For johnny cakes, you can use this same batter to make pancakes instead of baking in a loaf, is that correct?
Right! My grandmother made muffins and Johnny cake flat corn bread. I love johnny cake crumbled in a bowl the day after making it, with milk. Its the best breakfast cereal!!
I ALWAYS add 1-2 tablespoons of sugar (certainly not 2/3 cup) to my recipe. Mine is simple, w/self-rising cornmeal, buttermilk/milk, 1/4 cup oil and an egg. I understand that the sugar (at that level) helps w/browning.
My cornbread is NOT sweet; def a savory cornbead w/just 1-2T of sugar.