Instant Pot Cornbread

This is simply the best recipe of a sweet and fluffy and traditional cornbread… Buttermilk, sour cream, honey and corn kernels are the secret of this wonderful and delicious bread.

Instant Pot Cornbread
3.5 from 2 votes
Print Pin Rate
Course: Breakfast, Side Dish
Cuisine: American
Keyword: apple jam using honey, buttermilk, Cornbread, cornmeal
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
  • 1 1/2 cup yellow cornmeal
  • 1 cup frozen corn thawed
  • 2/3 cup flour
  • 2/3 cup sugar
  • 1 tbsp baking powder
  • 2 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup sour cream
  • 1/4 cup butter melted
  • 1 cup water
  • 2 tbsp honey
  • Grease a 7-inch round pan. Keep aside.
  • In bowl, mix together corn, cornmeal, flour, sugar, baking powder and salt.
  • In another bowl, add the eggs, buttermilk, cream and butter and beat until well combined. 
  • Add the flour mixture and beat until just combined. Keep aside for about 15 minutes.
  • Place mixture into a prepared pan. 
  • Arrange a steamer trivet in the bottom of Instant Pot and pour the water.
  • Place the pan on top of the trivet.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 25 minutes. 
  • Press “Cancel” and do a quick release.
  • Carefully, remove the lid andtransfer the bread pan onto a wire rack for about 10 minutes before slicing.
  • Carefully, invert the bread onto the wire rack.
  • Cut into desired slices and serve warm.
This recipe is part of my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

Leave a Reply

Your email address will not be published. Required fields are marked *