Instant Pot Cornbread + Skillet Version {Vegetarian}

This savory spiced golden crispy Instant Pot Cornbread will be the best homemade cornbread you have ever had. It is simple to make and a great side for fall to alongside a hearty soup and for serving up during the holidays. Suitable for vegetarian diets. Post includes Weight Watchers points.

 

 

Savory spiced golden crispy Instant Pot cornbread!!! Yes, this. It will be the best homemade cornbread you have ever had. Soft, crumbly and deliciously cheesy.

And it is incredibly easy and simple to make. Minimal prep, one bowl, yet thoroughly awesome, just like cornbread should be.

It is full of gorgeous rich flavor from the pumpkin, slight sharpness from the cheddar and buttermilk, courtesy of the sweet paprika and a bit of herby freshness thanks to the chopped chives. Combined in one mouthful and you really do have the best ever cornbread.

This made from scratch cornbread makes the perfect side dish for a quick and easy Thanksgiving or Fall spread, Christmas, weeknight supper, lunch and summer, potlucks, lunch boxes, backyard parties, and a no-fuss, no grill BBQ entertaining option. Family, friends and kiddoes alike will eat this no-fuss whatsoever.

 Instant Pot Cornbread

• It is super affordable and is made entirely of everyday store cupboard staples.
• It is very quick and very easy! Yeap, this is a true dump and start Instant Pot recipe that is ready to serve quickly.
• Immensely adaptable. There are a gazillion ways you can adapt the flavors to suit your tastes and mood – see some ideas below.
• It is flexible. Serve it both warm or cold.
• Prep-ahead ease. You can make ahead and store till needed. You can serve at room temperature or simply throw on a hot grill or skillet for a couple of minutes or so before serving.
• Freezer friendly – again prep ahead and throw into the freezer. Grab a few slices as and when needed.

The gamechanger in making the perfect Instant Pot Cornbread is for you to use a ceramic insert. This means that you can bake directly in the Instant Pot ceramic insert without any water so you end up with a dryer crustier cornbread. Awesome right?

Note this awesome way of cooking the cornbread is courtesy of  Imagelicious.

Instant Pot Corn Bread Tools

So, are you ready to learn how to make cornbread instant pot? Gather up your ingredients and I will show you….

How To Make Instant Pot Cornbread

1. In a large bowl, mix together the buttermilk, pumpkin purée, melted butter, eggs, maple syrup and paprika.
2. Then add in the cornflour, flour, cheese, baking powder, salt and chives and mix until combined. Don’t over mix.
3. Oil the Instant Pot Ceramic Insert and add in some cornflour and shake so that the pan is coated.
4. Add in the cornflour batter and tap so that the cornbread batter is evenly spread in the insert.
5. Cover the Instant Pot, select low pressure and select 55 minutes on the timer (you don’t need to seal the instant pot).
6. Let cook till done. The cornbread should slide out easily, but if not then carefully work a wooden skewer around the edges to help loosen.
7. Then carefully invert the Instant Pot cornbread onto a rack and allow to cool.

How To Make Cast Iron Skillet Cornbread

1. Preheat the oven to fan-assisted 190C / 210C / 400F / gas 6 and put in a 9 inch cast iron skillet to heat up.
2. In a large bowl, mix together the buttermilk, pumpkin puree, melted butter, eggs, maple syrup and paprika.
3. Then add in the cornflour, flour, cheese, baking powder, salt and chives and mix until combined. Don’t over mix.
4. Carefully remove the skillet from the oven, lightly oil it and reduce the oven temperature to  375F/ fan-assisted 170C / 190C /gas 5.
5. Pour the cornbread batter into the hot skillet, smooth it, transfer to the hot oven and bake for 25 mins.
6. Remove the cast-iron skillet cornbread from the oven, let it cool for a few minutes before transferring to a wire rack to cool completely

Instant Pot Cornbread Tips

• It is important that you use the ceramic insert when making this recipe. If you prefer to use the regular insert, then you will need to cook the cornbread using the pot-in-pot method, add water to the bottom of insert and cook it under high pressure. Bear in mind this will change the final texture of the top of the cornbread.
• You can use either coarse or fine cornmeal in this recipe.
• You can also use regular polenta (not the quick cooking variety).
• Mix the batter by hand to avoid over-mixing. Having a few lumps in the batter is a good thing, and helps to give it that classic cornbread look that we all know and love.
• Remember that the cook time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.

Cast Iron Skillet Cornbread Variations

There are one million and one ways to vary the flavors and spices you can add in to your Cast Iron Skillet Cornbread. Here are just some of the amaaaazing options;

• Bacon
• Jalapeño
• Sweetcorn kernels
• Green onions (spring onions)
• Chili
• Diced peppers
• Diced ham
• Honey

How To Freeze Instant Pot Cornbread

• Let the cornbread cool down and then transfer into these very handy Ziploc freezer bags.
• Squeeze out all the extra air and seal the bags.
• Label the bags and then lay them flat in the freezer.
• Store your homemade cornbread in the freezer for 2 months.

What To Serve With Homemade Cornbread

• Instant Pot Chicken Fajitas.
• Easy Instant Pot Chili.
• Easy Instant Pot Chicken Chili.
• Instant Pot Pumpkin Soup.
• Dump And Start Instant Pot Carrot Soup.
• Jamaican Vegetable Soup.

More Bread and Other Baking Recipes

If you love making bread as much as I do, check out these other delicious bread and Instant Pot baking recipes:

• Pressure Cooker Pizza Dough. Love pizza, then you can whip up and proof easy pizza dough in your Instant Pot.
• No-Knead Instant Pot Bread With Muesli. Bake some no-fail bread easily with this minimal prep coconut muesli bread proofed in the Instant Pot.
• Instant Pot Pumpkin Brownies – Easily make Instant Pot Brownies that are fudgy, moist, and full of flavour.
• Instant Pot Oreo Cheesecake –  This awesome Instant Pot cheesecake is soooooo easy to make and produces a mouthwatering, creamy and gorgeous cheesecake that will ‘wow’ anyone who tries it.
• This collection of 18 Easy Instant Pot Bread Recipes has totally got you covered!

Instant Pot Corn Bread Weight Watchers Points

There are 6 Freestyle SmartPoints in a serving of Pressure Cooker Cornbread.

Thank you for reading this IP cornbread recipe post. And please come visit again as I continue dreaming up recipes, African recipes, Sierra Leone recipes, travel plans and much more for you.

Note this awesome method has been adapted from Imagelicious.

Get The Instant Pot Cornbread Recipe

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Print Recipe

5 from 20 votes

Instant Pot Cornbread

This savory spiced golden crispy Instant Pot cornbread will be the best homemade cornbread you have ever had. 

Prep Time5 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 55 minutes mins

Course: Appetizer, Side Dish

Cuisine: American, Western

Servings: 16

Calories: 182kcal

Author: Bintu Hardy

Ingredients

Instant Pot Cornbread Ingredients

• ▢ 1 1/3 cups (300 ml) buttermilk
• ▢ 2/3 cup (150g) pumpkin purée or sweet potato purée
• ▢ 4 tbsp melted butter
• ▢ 2 eggs beaten
• ▢ 1 1/2 tbsp maple syrup
• ▢ 1 1/3 cup (240g) coarse cornmeal
• ▢ 1 1/3 cup plain flour
• ▢ 1 1/3 cup sharp cheddar cheese shredded
• ▢ 2 tsp baking powder
• ▢ 1 tsp salt or more, to taste
• ▢ 4 tbsp chives chopped
• ▢ crumbled bacon optional

Instructions

Instant Pot Cornbread Instructions

•  In a large bowl, mix together the buttermilk, pumpkin purée, melted butter, eggs, maple syrup and paprika.
• Then add in the cornmeal, flour, cheese, baking powder, salt, chives and bacon (if using) and mix until combined.  Don't over mix.
• Oil the Instant Pot Ceramic Insert, then add in some cornmeal and shake so that the bottom of the pan is evenly coated. Add in the batter and tap so that the cornbread batter is evenly spread in the insert.
• Cover the Instant Pot, select low pressure and set 50 minutes on the timer (you don't need to seal the instant pot).
• Let cook till done. The cornbread should slide out easily, but if not then slide a wooden skewer around the edges to help loosen.
• Then carefully invert the Instant Pot cornbread onto a rack and allow to cool.

Skillet Cornbread Instructions

• Preheat the oven to fan-assisted 190C / 210C / 400F / gas 6 and place a 9-inch cast iron skillet inside to heat up.
• Add the polenta, flour, baking powder, salt and baking powder in a large bowl and mix.
• Stir in the buttermilk, butter and eggs until combined, before adding in the chives and bacon (if using).
• Carefully remove the skillet from the oven, lightly oil it and reduce the oven temperature to fan-assisted 170C / 190C / 375F/ gas 5.
• Pour the cornbread batter into the hot skillet, smooth it out, then place in the hot oven to bake for 25 mins.
• Remove from the oven, let it cool for a few minutes before transferring to a wire rack to allow it to cool completely.

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Notes

Instant Pot Cornbread Tips

• It is important that you use the ceramic insert when making this recipe. If you prefer to use the regular insert, then you will need to cook the cornbread using the pot-in-pot method, add water to the bottom of insert and cook it under high pressure. Bear in mind this will change the final texture of the top of the cornbread.
• You can use either coarse or fine cornmeal in this recipe.
• You can also use regular polenta (not the quick cooking variety).
• Mix the batter by hand to avoid over-mixing. Having a few lumps in the batter is a good thing, and helps to give it that classic cornbread look that we all know and love.
• Remember that the cook time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.

Instant Pot Corn Bread Weight Watchers Points

There are 6 Freestyle SmartPoints in a serving of Pressure Cooker Cornbread.

What To Serve With Homemade Cornbread

• Easy Instant Pot Chili.
• Easy Instant Pot Chicken Chili.
• Instant Pot Pumpkin Soup.
• Dump And Start Instant Pot Carrot Soup.
• Jamaican Vegetable Soup.

Nutrition

Calories: 182kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 260mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1865IU | Vitamin C: 0.8mg | Calcium: 130mg | Iron: 1.2mg

Originally posted April 2016.

Previous Cornbread text

So, I live in a cottage in the middle of a farm surrounded by lots and lots of fields. And even more woods.

In the winter, this means that the African in me really feels the cold. So playing outside in the rain and wind rather loses its appeal. Sitting in front of a roaring stove on the other hand is my idea of heaven.

As spring starts and slowly turns into summer, it is a whole different ball game; and means flowers and games, tractor rides and climbing our very own magic faraway trees, hide and seek in the oil-seed rape and visits to that old ropey swing, puddle jumping, daytime hideouts and camping nights.

It also means bonfires. Lots and lots and lots of bonfires.  With all our friends. We make it a game to race through the woods and bring back as many dry little twigs as we can find. Then adults go off and get the big logs.

We gather round, catch up on all the goss and play games, as we cook our spiesbraten (meat on sticks) over the bonfire alongside warming bowls of chilli dipped in crusty cornbread. I have been making my standard cornbread recipe for a very long time – because we like it and because it is quick and easy to make. This year though, I want it to be different. Enter this chive cornbread.

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