Instant Pot Cornbread

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
Calories 314kcal


  • 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.


Calories: 314kcal