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3.34 from 3 votes

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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 314kcal