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Instant Pot Cornbread

This savory spiced golden crispy Instant Pot cornbread will be the best homemade cornbread you have ever had. 
Course Appetizer, Side Dish
Cuisine American, Western
Keyword cornbread, instant pot cornbread
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Servings 16
Calories 182kcal
Author Bintu Hardy | Recipes From A Pantry

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.

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

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