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Instant Pot Cornbread
Looking to upgrade your breakfast? Try this Instant Pot Cornbread. Easy and tasty recipe. Click for step-by step images.
Course
Breakfast, Side Dish
Cuisine
American
Keyword
apple jam using honey, buttermilk, Cornbread, cornmeal
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
307
kcal
Author
Corrie
Ingredients
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
Instructions
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 :)
Nutrition
Calories:
307
kcal
|
Carbohydrates:
45
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
782
mg
|
Potassium:
130
mg
|
Fiber:
2
g
|
Sugar:
18
g
|
Vitamin A:
79
IU
|
Calcium:
131
mg
|
Iron:
2
mg