Ultimate Instant Pot Cornbread: Moist, Buttery & Effortlessly Delicious
Discover the secret to incredibly moist, buttery, and melt-in-your-mouth cornbread with this easy Instant Pot recipe. Unlike traditional oven-baked versions, this method steams the cornbread to perfection, creating a dense, cake-like texture that’s simply irresistible. Whether your oven is occupied, or you simply want to avoid heating up your kitchen, the Instant Pot delivers a beautifully “baked” cornbread that complements a wide array of dishes. It’s the perfect companion for savory BBQ, classic black-eyed peas, comforting spaghetti, or any meal that calls for a delightful Southern side.
Why This Instant Pot Cornbread Recipe Shines
This Instant Pot cornbread isn’t just another side dish; it’s a revelation. Here’s what sets it apart and makes it an absolute must-try:
- Crafted from Scratch, No Mixes Allowed: Say goodbye to those bland, store-bought cornbread mixes! If you’re accustomed to the convenience of a package, I urge you to trust this recipe. You’ll be amazed by the difference in flavor and texture when you make cornbread from scratch with fresh ingredients. Once you experience the rich, authentic taste of homemade, you’ll likely never look back at the packaged stuff again. This recipe celebrates the true essence of cornbread, free from artificial additives and preservatives.
- Unrivaled Buttery Moisture: Prepare for a cornbread experience unlike any other. This Instant Pot version emerges incredibly buttery, tender, and uniquely moist. It offers a delightful contrast to the often drier, crumbly texture found in many oven-baked cornbreads. If you typically seek those crispy, crunchy edges, this steamed method produces a different, yet equally satisfying result. The pressure cooking process creates a wonderfully uniform, cake-like crumb without any dry spots. However, if a crispy-edged, oven-baked style is your preference, you might enjoy our Broccoli Cornbread (feel free to omit the broccoli for a classic taste).
- The Unsung Benefits of Pressure Cooking: You might initially wonder why choose an Instant Pot when the oven can cook cornbread faster. While it’s true that oven-baked cornbread often has a shorter active cook time, the Instant Pot offers a distinct set of advantages that make it an invaluable tool for this particular dish:
- Keep Your Kitchen Cool: On scorching summer days or when entertaining, using your Instant Pot means your kitchen stays comfortably cool. No more cranking up the oven and heating up your entire home just for a side dish.
- Portable Perfection: Heading out on the road in an RV or camper? The Instant Pot is your ultimate travel companion, allowing you to prepare delicious, homemade cornbread virtually anywhere with access to an electrical outlet.
- Oven Freedom: Free up your main oven for other dishes! While your cornbread “bakes” to perfection in the Instant Pot, you can roast a chicken, bake a casserole, or prepare other elements of your meal, making holiday cooking or large gatherings much more manageable.
- A Unique Steamed Texture: Beyond convenience, the pressure cooker transforms cornbread into something truly special. The steaming environment results in a denser, almost pudding-like or cake-like consistency that’s incredibly tender and flavorful. It’s a different experience than traditional baked cornbread, offering a new dimension to this beloved staple.
Essential Ingredients for Your Perfect Cornbread
Crafting exceptional Instant Pot cornbread starts with understanding the role of each key ingredient:
- Cornmeal: The Heart of Cornbread
This is, of course, the foundational ingredient for any good cornbread. The type of cornmeal you choose significantly impacts the final texture. You can opt for coarse, medium, or finely ground cornmeal.- Fine and Medium Grinds: In my experience, these grinds yield the most desirable texture for this steamed cornbread, resulting in a smooth, tender crumb.
- Coarse Grind: While some prefer a rustic touch, coarse cornmeal can sometimes make your cornbread feel a bit gritty or chunky, which might not be ideal for the moist, cake-like consistency we’re aiming for here.
- A Balanced Blend: For a delightful compromise, consider combining fine and medium grind cornmeals. This can give you a light cornbread with just a subtle hint of that classic coarse texture. Experiment to find your perfect preference!
- Buttermilk: The Secret to a Perfect Rise
Buttermilk is more than just a liquid; its acidity plays a crucial role in activating the baking powder, ensuring your Instant Pot cornbread achieves a lovely, airy rise. If buttermilk isn’t readily available, don’t fret! You can easily create a substitute by adding a small amount of lemon juice or vinegar to your preferred regular milk (dairy or non-dairy) and letting it sit for about 5-10 minutes until it slightly curdles. This DIY buttermilk will provide the necessary acidity. However, be aware that swapping out buttermilk may subtly alter the traditional flavor profile of the cornbread. Using room-temperature buttermilk is also recommended for a smoother, more uniform batter. - All-Purpose Flour: The Structural Foundation
All-purpose flour provides the necessary structure and tenderness to the cornbread. It balances the cornmeal, preventing the cornbread from becoming too dense or crumbly. For those seeking a gluten-free option, a good quality gluten-free all-purpose flour blend can be used as a direct substitute. The results will be equally delicious! If you’re looking for a specific oven-baked gluten-free cornbread recipe, our sister site, 40 Aprons, offers this fantastic recipe. - Sugar: A Touch of Sweetness (or Not!)
I understand that adding sugar to cornbread can be a contentious issue for some of my fellow Southerners, where savory cornbread reigns supreme. However, I personally love the subtle sweetness it lends, creating a beautifully balanced flavor that enhances the cornmeal without overpowering it. If you prefer a no-sugar-added cornbread, you have excellent alternatives: monk fruit or granular Swerve can be used as direct replacements for granulated sugar. Alternatively, for a completely savory cornbread experience, simply omit the sugar altogether. It’s all about personal preference! - Eggs: The Binding Agent
Large eggs act as a binder, helping to hold the cornbread together and contributing to its moist texture. Using room-temperature eggs helps them incorporate more easily into the batter, resulting in a smoother consistency and a better rise. - Melted Butter: For Rich Flavor and Tenderness
Melted butter imparts a wonderful richness and flavor that is essential for truly delicious cornbread. It also contributes to the tender, moist crumb. Ensure it’s slightly cooled before adding to the wet ingredients to avoid scrambling the eggs. - Baking Powder and Salt: Leavening and Flavor Enhancers
Baking powder is our primary leavening agent, working with the buttermilk to give the cornbread its lift. Salt, though a small amount, is crucial for enhancing all the other flavors, preventing the cornbread from tasting flat.
Chef’s Expert Tips for Instant Pot Cornbread Success
Achieving the perfect Instant Pot cornbread is simple with these helpful tips and tricks:
- Choosing the Right Pan: A springform pan, if you have one that fits your Instant Pot, is an excellent choice. Its removable sides make unmolding the delicate cornbread incredibly easy. If a springform pan isn’t available, any small round baking pan (typically 7-inch or 8-inch, depending on your Instant Pot size) that fits comfortably inside your Instant Pot will work perfectly. Just ensure it’s oven-safe and can withstand the steaming process.
- Effortless Removal from the Pan: It’s not uncommon for steamed cornbread to cling slightly to the sides of the pan after cooling. To easily release it, simply run a thin butter knife or a small offset spatula around the inside edge of the cornbread. Next, place a wire cooling rack face-down on top of the pan. In one smooth, confident motion, flip both the pan and the rack over, so the cake pan is now upside-down and the wire rack is face-up. Gently wiggle and lift the pan away from the cornbread. It should slide out cleanly, leaving your beautiful cornbread intact.
- Creative Add-Ins and Variations: Don’t be afraid to customize your Instant Pot cornbread batter! The possibilities are endless for adding extra flavor and texture.
- Sweet Additions: Incorporate fresh or thawed corn kernels for a burst of sweetness and a satisfying chew.
- Savory Enhancements: For a bit of heat, mix in finely diced jalapeños (remove seeds for less spice). Add shredded cheddar, Monterey Jack, or a spicy pepper jack cheese for a cheesy, savory twist.
- Herbaceous Touches: Fresh herbs like chives, thyme, or rosemary can elevate the flavor profile.
- Meat Lovers: Cooked and crumbled bacon bits or finely diced ham can be stirred into the batter for a heartier cornbread.
- Green Chiles: A can of mild diced green chiles adds a lovely mild, earthy flavor without much heat.
And if you happen to have any delicious leftovers, they’re perfect for transforming into a vibrant and flavorful cornbread salad, a Southern classic!
- Serving Suggestions: While delicious on its own, Instant Pot cornbread truly shines when served warm with a pat of butter, a drizzle of honey, or a dollop of maple syrup. It’s also fantastic alongside chili, stews, soups, or any hearty comfort food.
Explore More Instant Pot Favorites!
The Instant Pot is a versatile kitchen appliance that can handle much more than just cornbread. Expand your culinary horizons with these other fantastic Instant Pot recipes from our kitchens:
- Instant Pot Bacon
- Instant Pot Carne Asada
- The Best Instant Pot Chicken Tikka Masala
- Instant Pot Applesauce
- Instant Pot Jambalaya
- Japanese Curry in the Instant Pot
- Instant Pot Asparagus
- Dreamy Instant Pot Chicken and Rice
- Instant Pot Buffalo Chicken Dip
- Instant Pot Chicken Wings
If you loved this buttery and moist Instant Pot cornbread recipe as much as we did, don’t forget to leave us a review below. Your feedback helps us share more amazing recipes! ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!
For more delicious and inspiring recipes, be sure to visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Instant Pot Cornbread
Cheryl Malik
Print Recipe
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Ingredients
Gather these simple ingredients to create your moist and flavorful Instant Pot cornbread:
- 2 large eggs at room temperature for best results
- 1 ½ cups buttermilk at room temperature (or substitute with milk + 1.5 tbsp lemon juice/vinegar)
- ¼ cup melted butter unsalted is preferred
- 1 cup all-purpose flour see Notes for gluten-free option
- 1 ½ cups yellow cornmeal medium or fine grind recommended
- ½ cup granulated sugar see Notes for no-sugar-added options or to omit
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup water for the Instant Pot inner pot
- honey optional, for serving
- butter optional, for serving
Equipment
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Instant Pot cake pan (7-inch or 8-inch round baking pan that fits inside your Instant Pot)
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Cooking spray
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Large bowl (2)
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Whisk
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Aluminum foil
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Instant Pot (6-quart model used for testing)
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Instant Pot trivet (or a steamer rack)
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Wire cooling rack
Instructions
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Lightly spray your Instant Pot safe cake pan with cooking spray, ensuring all surfaces are covered to prevent sticking. Set this prepared pan aside.
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In a large mixing bowl, gently whisk together the room-temperature eggs, buttermilk, and melted butter until they are well combined and smooth. This is your wet ingredient mixture. Set it aside.
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In a separate large bowl, whisk together the dry ingredients: all-purpose flour, yellow cornmeal, granulated sugar, salt, and baking powder. Gradually pour these dry ingredients into the wet ingredients, whisking constantly until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
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Carefully pour the prepared cornbread batter into the greased cake pan. Once the batter is in, securely cover the entire pan with aluminum foil. This prevents condensation from dripping onto the cornbread during steaming.
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Add 1 cup of water to the inner pot of your Instant Pot. Place the covered cake pan onto the Instant Pot trivet. Carefully lower the trivet, with the cake pan on top, into the Instant Pot. Ensure the pan is stable.
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Secure the Instant Pot lid, making sure the sealing valve is in the “Sealing” position. Select the Manual or Pressure Cook setting and set the cook time to High Pressure for 50 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes (NPR 10). After 10 minutes, carefully quick release any remaining pressure by turning the valve to “Venting.”
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Once the pressure is fully released, carefully open the lid. Using oven mitts or tongs, gently remove the trivet and cake pan from the Instant Pot. Place the cake pan on a wire cooling rack and let the cornbread cool, uncovered, for 5 minutes. After 5 minutes, carefully remove the cornbread from the cake pan (refer to Chef’s Tips for easy removal). Slice and serve warm with honey and butter, if desired, for a truly delightful treat.
Recipe Notes & Customization
- Make it Added-Sugar Free: If you’re looking to reduce or eliminate added sugar, you can successfully substitute the granulated sugar with an equal amount of granular Swerve or monk fruit sweetener. These alternatives will provide sweetness without the sugar content.
- Make it Gluten Free: For a gluten-free version of this delicious cornbread, simply replace the all-purpose flour with your favorite gluten-free all-purpose flour blend. Ensure your chosen blend contains xanthan gum or add 1/2 teaspoon per cup of flour if it doesn’t, to achieve the best texture.
- Instant Pot Model Considerations: This recipe was rigorously tested and perfected using a 6-quart Instant Pot. If you are using a smaller or larger pressure cooker, you may need to make slight adjustments to the recipe.
- Smaller Pressure Cooker (e.g., 3-quart): You will need to reduce the amount of batter proportionally, as a smaller pot will accommodate less volume. Less batter will also likely require a shorter cook time, so monitor carefully.
- Larger Pressure Cooker (e.g., 8-quart or 10-quart): The overall cooking time for the same amount of batter usually remains consistent, but ensure your cake pan fits comfortably within the larger pot. The amount of water for steaming (1 cup) should generally remain the same.
Always refer to your Instant Pot’s manual for specific guidelines on baking or steaming.
This recipe yields approximately 8 generous servings of cornbread. The actual number of servings may vary slightly depending on your preferred portion sizes.
The nutritional values provided below are general guidelines and reflect information for 1 serving, based on the ingredients listed in the recipe. These values do not include any optional serving suggestions such as honey or butter. Please note that actual macronutrients and calorie counts may vary slightly depending on the specific brands and types of ingredients you use.
To accurately determine the weight of a single serving, prepare the recipe as instructed. Once the cornbread is finished and cooled, weigh the entire baked cornbread (excluding the weight of the pan). Then, divide this total weight by 8 to find the approximate weight of one serving. This method ensures precision for those tracking their intake.
Nutrition Information
The number of total servings shown is approximate. The actual number of servings will ultimately depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. These values do not include any optional ingredients or serving suggestions such as honey or butter. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To accurately determine the weight of one serving, prepare the recipe as instructed. After the recipe is finished, weigh the entire completed dish. Then, divide the weight of the finished recipe (do not include the weight of the container the food is in) by your desired number of servings. The result will be the precise weight of one individual serving.